Phanaeng curry

Phanaeng curry is a popular Thai dish known for its rich and creamy texture, aromatic flavors, and spicy kick. It is a type of Thai curry that originated from the central region of Thailand, but is now enjoyed throughout the country and around the world. Phanaeng curry is typically made with meat, such as beef, chicken, or pork, cooked in a flavorful sauce made from coconut milk and Phanaeng curry paste.

Error creating thumbnail:

Phanaeng_beef_curry

History

Phanaeng curry has its roots in the royal courts of Thailand, where it was originally created as a special dish for the royal family. Over time, it gained popularity among the common people and became a staple in Thai cuisine. The dish is believed to have been influenced by Indian and Malay culinary traditions, which introduced the use of spices and coconut milk in Thai cooking.

Ingredients

The main ingredients used in Phanaeng curry include meat (usually beef, chicken, or pork), coconut milk, and Phanaeng curry paste. The curry paste is made from a blend of various spices and herbs, such as dried chili peppers, lemongrass, galangal, garlic, shallots, and shrimp paste. Other common ingredients used in Phanaeng curry include kaffir lime leaves, Thai basil, fish sauce, palm sugar, and peanuts.

Preparation

To prepare Phanaeng curry, the meat is first cooked in a pan until it is browned and cooked through. Then, the Phanaeng curry paste is added to the pan and cooked until fragrant. Coconut milk is then added to the pan, along with other ingredients such as kaffir lime leaves, Thai basil, fish sauce, and palm sugar. The curry is simmered until the flavors meld together and the sauce thickens. Finally, the dish is garnished with peanuts and served hot with steamed rice.

Variations

Phanaeng curry is part of a family of Thai curries that includes green curry, red curry, and Massaman curry. While all these curries share similarities in terms of ingredients and preparation methods, they each have their own distinct flavors and characteristics. Green curry is known for its vibrant green color and spiciness, while red curry is slightly milder and has a reddish hue. Massaman curry, on the other hand, has a rich and complex flavor profile with influences from Indian and Persian cuisines.

Serving and Accompaniments

Phanaeng curry is typically served hot with steamed rice, which helps to balance out the spiciness of the curry. The creamy and aromatic sauce of the curry pairs well with the fluffy texture of the rice. Additionally, Phanaeng curry can be enjoyed with other traditional Thai accompaniments such as Thai jasmine rice, sticky rice, or roti bread.

Nutritional Information

A serving of Phanaeng curry typically contains around 300 calories. The dish is a good source of protein from the meat and healthy fats from the coconut milk. However, it is important to note that the calorie content may vary depending on the type and amount of meat used, as well as the proportion of coconut milk and other ingredients.

See also

• Thai cuisine
• Curry
• Coconut milk