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.jpg) Pork phanaeng | |
| Alternative names | Panang, panaeng |
|---|---|
| Type | Curry |
| Place of origin | Thailand |
| Serving temperature | Hot |
| Main ingredients | Dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts |
Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour.[1] The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับข้าว), published in 1890.[2]
A popular phanaeng curry dish is pork phanaeng.[citation needed] In Thailand, this curry is usually eaten with rice.
The etymology of the word phanaeng is unknown, but it may derive from the Malay word panggang, meaning "grilled."
- ^ "Story Behind The Dish: Panang Curry". Deliveroo Foodscene. Retrieved 2020-11-14.
- ^ Thaifoodmaster - Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry