Prawns in a thick curry sauce.
Panang Phanang Phanaeng Curry.
There are as many types of curries as the clouds in our skies. Versions of a curry originating from the geography gives it their names.
Panang curry is also called Phanang and Phanaeng. It is a thick curry prepared from the basic red curry paste and added layers of flavour. Primarily it must be sweet and salty while having a bold nutty flavour with the addition of toasted, roasted peanuts - or peanut butter. Generally from the central and southern regions of Thailand it is delicious. Served with boiled rice or even a roti, paratha it can be a soul warming comfort food.
Not to be confused with Penang in Malaysia or their cuisine.
This curry is meant to be thick.
2 to 6 fresh birds eye or red chillies - spice heat can be intense