Phanaeng, also spelled phanang, panang, and other variations is a thick, salty, and sweet red Thai curry with a zesty makrut lime flavor. While some believe this curry originated in Penang, Malaysia’s west coast island, others believe it originated in central Thailand. The term phanaeng first appears in Mom Somchin Rachanupraphan’s book Tamra Kap Khao, published in 1890.
Phanaeng curry is rich and creamy, spicy but not overpowering, with hints of peanut and coconut.
Chicken Phanaeng Curry Recipe
Phanaeng Curry Paste
Thai Phanaeng Curry Paste, also known as Prik Gaeng Panang, is an intensely aromatic curry paste that serves as the dish’s flavor foundation. Panang paste begins with many of the same ingredients as a standard gaeng phet (red curry) paste: chilies, lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, shrimp paste, white pepper, coriander, and cumin seeds. Adding roasted peanuts and nutmeg to Panang curry paste gives it a distinct nutty flavor, warm spice aroma, and rich, full-bodied texture.
Ingredients:
1 kg Red chili big, cut in chunk
30 gr Green chili big, cut in chunk
20 gr Shallot, cut in chunk
20 gr Garlic, cut in chunk
20 gr Lemon grass, cut in chunk
20 gr Galangal, cut in chunk
40 gr Coriander roots, cut in chunk
40 gr Kaffir lime
10 gr Nutmeg, crushed
20 gr Cardamon
10 gr Coriander seeds
20 ml Black pepper
40 gr Shrimp paste, burnt it first
Methods:
Sautee all the ingredients until it becomes soft and blend until they become a smooth paste.
Grilled chicken leg:
1 kg Chicken leg boneless
300 gr Panang curry paste
Methods:
Marinate chicken leg with Panang curry paste, then keeps it in the fridge overnight before use.
Preparing Grilled Chicken Phanaeng Curry
Ingredients:
150 gr Chicken thigh, boneless
80 gr Panang curry paste
100 gr Potato
80 gr Green eggplant
100 ml Water
60 ml Coconut milk
5 gr Spring onion
5 gr Coriander leaves
5 gr Thai sweet basil
5 gr Red chili big
Methods:
Seasoned and grill the chicken leg until it’s well-cooked. In a pot, sauté Phanaeng curry paste until its fragrance and then add water, braised potato, green eggplant, and coconut milk, and finally season it with salt and pepper for taste.
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