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
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.