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Panang Curry — traditional dish from Central Thailand, Thailand
Main course Meat

Food Flavour DNA

Nutritional Values

🔥620kcal
💪40gProtein
🌾36gCarbs
🥑40gFat
🌿4gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Panang Curry

How to order / say it
Say it แกงพะแนง — [Kaeng Pa-Naeng]
Order I'd like the Panang Curry, please.
Locally ขอแกงพะแนงครับ/ค่ะ
Say locally

A thick, mild Thai curry with peanuts and a creamy coconut sauce.

Why try it?

Kaeng Phanaeng is a sophisticated dish that highlights the gastronomic harmony of Thai cuisine with its rich and creamy texture layered over warm, tender meat. It's fundamental to understanding the nuanced flavors of Krabi.

How it tastes

This curry offers a luscious blend of sweet, spicy, and nutty flavors, with a thick, creamy texture from the coconut milk and peanuts. It is typically enjoyed with rice.

Origin & History — first documented: 1870

Originating from Central Thailand, Panang curry is believed to combine influences from Thai and Malay cooking traditions. It came to prominence in the late 19th century, favored for its rich, aromatic flavor.

Recipe

Ingredients

  • 🥩 300 g chicken breast
  • 🧂 50 g panang curry paste
  • 🥛 400 ml coconut milk
  • 🥜 30 g peanuts
  • 🍋 3 leaves kaffir lime leaves
  • 🥣 20 ml fish sauce
  • 🍯 10 g palm sugar

Method

  1. 1 Stir fry Panang curry paste until aromatic.
  2. 2 Add coconut milk and simmer, mixing in kaffir lime leaves and palm sugar.
  3. 3 Introduce chicken and peanuts, cooking until chicken is fully tender.
  4. 4 Finish by adding a touch of fish sauce before serving with rice.

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All Asia recipes — Thailand — Krabi — Panang Curry
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