Prawns in a thick curry sauce.
Panang Phanang Phanaeng Curry.
There are as many types of curry as there are clouds in our skies. Curry variations are named after the geography that inspired them.
Panang curry is also called Phanang and Phanaeng. It is a thick curry prepared from the basic red curry paste and has 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 or paratha, it can be a soul-warming comfort food.
Not to be confused with Penang in Malaysia or its 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.