Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang and other variants) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับเข้า), published in 1890 (2441 BE, 109 RE)
A popular phanaeng curry dish is beef phanaeng.[citation needed] For vegetarians and vegans, there are vegetarian/vegan alternatives for shrimp paste called kapi chae in Thai, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice.
Panang Curry Paste with Creamed Coconut milk (Lobo)
Preparation:
- Water 1 1/4 cups (300ml.)
-Beef or Chicken , sliced into pieces 300 g.
-Kaffir Lime Leaf , sliced 4-5 leaves
-Red Chilli, sliced 1/4 cup
Directions:
1. Heat a pan to meduim heat. Fry the contents of this packet with a small amount of water.
2. Place the meat in the pan and stir-fry until oil of coconut is visible.
3. Add the rest of water and all other ingredients. Combine.
4. Cover until done. Serve.
(Add sugar to enchance sweetness, if desired.)