Description
A rich, sweet, and creamy type of red curry. It is thicker, less soupy, and less spicy than standard red curry, characterized by the addition of crushed peanuts.
Restaurants serving Panang Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef(or Chicken)
- Coconut milk
- Panang curry paste
- Peanuts(mixed in paste)
- Kaffir lime leaves
Instructions
- Fry Panang paste (red paste + peanuts) in coconut cream.
- Add meat, simmer with minimal coconut milk until thick.
Learn more Spice, substitutes, tips
Key spices
Peanut richness、Kaffir lime leaves
Substitutes at Japanese supermarkets
Store-bought Panang paste, Peanut butter
Pairing
White Rice
Trivia
[Difference] While Red Curry (Gaeng Daeng) is soupy, Panang has a 'peanut richness' and 'thick gravy', and is significantly less spicy.
Eating tips & etiquette
Closer to a thick 'sauce' than a soup curry. Coat the meat heavily in the gravy and eat with rice.
Allergen
Beef, Peanuts, Fish