Phanaeng Curry, or Panang Curry, is actually a rich and fragrant dish of Thai origin that has captured the hearts- and taste buds-of gourmands around the world. Since it differs from so many curries in its consistency, being a thicker paste-like one, this dish wraps the meat or vegetables in a rich, flavorful sauce. This dish is renowned for its perfect complement of spicy, sweet, and savory flavors with the added richness of nuttiness. Take a journey with us to understand the ingredients, preparation, and cooking methods needed to prepare authentic Phanaeng Curry in your kitchen.

1. Understanding Phanaeng Curry’s Unique Flavor Profile
Others vary from other curries of Thai since Phanaeng Curry focuses more on the creamy aspect, which is already covered by the use of coconut milk. With red curry as its core base, Phanaeng also incorporates ground peanuts, which are responsible for that nutty undertone to complement spicy and savory flavors. Unlike green or red curries, Phanaeng is much thicker, and it usually must be served with steamed rice.

The major ingredients of Phanaeng Curry are as follows:

Coconut Milk- This adds smoothness to the curry and reduces the hot spices.
Red Curry Paste- This is made from reddish chilies, garlic, lemongrass, and galangal in the ingredients. It’s a spicy paste of curry.
Ground Peanuts- This addition gives a rich flavour to the curry besides thickening the sauce, as peanuts are used.
Kaffir Lime Leaves- They help to release citrus fragrance, rather slightly sour in taste.
Palm Sugar and Fish Sauce- This is added for that balance of sweet and salty.
2. Simple Ingredients of Phanaeng Curry
Stock your pantries first before starting with the following. They are needed to capture the authentic taste of Phanaeng Curry:

For the Phanaeng Curry Paste
5-6 dried red chili peppers, seeded and soaked in water
3-4 cloves garlic, finely chopped
1 shallot, finely chop
1 stalk lemongrass, finely chop
1-inch piece galangal or ginger, chop
1 teaspoon shrimp paste (optional)
Grate 1 kaffir lime zest
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon roasted peanuts
For the Curry
1 can (400 ml) coconut milk 1 pound (450 g) protein: chicken, beef, or tofu are standard 3-4 kaffir lime leaves, torn into small pieces 1 tablespoon fish sauce (or soy sauce for veggie version) 1-2 tablespoons palm sugar or brown sugar 1/2 cup water or chicken broth 1/4 cup crushed roasted peanuts for garnish Fresh Thai basil leaves for garnish; sliced red chili for garnish 3. To make the Phanaeng Curry Paste
Making your own curry paste from scratch for Phanaeng might be scary for most people, but the fresh flavors it brings to the dish are worth all the work. Store-bought red curry paste is also acceptable if you are short on time, but nothing compares to homemade curry paste in terms of aroma and flavor.

Rehydrate the Dried Chilies: Start by rehydrating the dried red chillies in warm water for approximately 15-20 minutes until they become soft. Remove the seeds for a milder flavor or you may choose to keep them if you want to have a spicier curry.
Grind the Ingredients: Soak the chilies in water for at least 30 minutes. Blend or pound in a mortar and pestle (or small blender) soaked chilies, garlic, shallots, lemongrass, galangal, shrimp paste (if using), kaffir lime zest, coriander, and cumin. Pound until the ingredients form into a smooth and thick paste. If the mixture is stiff, it would be a good idea to add a little water so that the blending can be easier.
Add Peanuts: Lastly, add the roasted peanuts and continue pounding or blending until they’re fully incorporated into the paste.
Your paste now is ready to be used in the preparation of the dish. Any left paste should be stored in the refrigerator in an airtight container for use within one week.

4. How to Cook Phanaeng Curry
You have your paste ready, let us go to the cooking of the curry. This dish will take less than 30 minutes to prepare so it makes for a good week night meal.

Step-by-Step Instructions:
Fry the Curry Paste: In a large pan or wok, heat over medium. Add about 2 tablespoons of thick coconut cream found at the top of the can of coconut milk. Let this simmer until it just starts to froth and separate before adding the Phanaeng curry paste. Stir-fry the paste for 2-3 minutes, or until fragrant.

Add Protein: You may add chicken, beef, or tofu. Stir the pieces into the paste, coat well, and cook for another 2-3 minutes until they are partially cooked and nicely colored.

Add Coconut Milk and Broth: Add the remaining coconut milk with 1/2 cup water or chicken broth. Stir well and let it simmer over medium-low heat for about 10 to 15 minutes while occasionally stirring.

Season the Curry: Add the torn kaffir lime leaves, fish sauce, and palm sugar. Stir and taste the curry to season accordingly. If you want it a little sweeter, add in little more palm sugar. For any additional saltiness, add little fish sauce.

Simmer and Thicken: Let the curry simmer on for the next 5-10 minutes until it is very rich and thick. The sauce will coat the protein and vegetables and will be smooth and silky.

Add Garnishes: Once the curry is thickened, turn off the heat and add garnishes made of crushed roasted peanuts, fresh Thai basil leaves, and sliced red chili (if desired). The crushed peanuts add extra nuttiness while the basil and chili add color and aroma.

5. How to Serve Phanaeng Curry
Traditionally, Phanaeng Curry is served with jasmine rice, which helps balance the spiciness of the dish and also complements the rich flavors of the curry. Here are some serving suggestions:

With Steamed Rice: The most classical way of serving Phanaeng Curry is with steamed jasmine rice. It is a very slight, fluffy mix that absorbs the great, creamy sauce perfectly.
Serve over Rice Noodles: This is one trick to serve it over rice noodles so that the sauce clings to each and every noodle. It not only changes the dish but also adds texture.
Serve with Side of Fresh Vegetables: Some crunch and freshness into the curry with the help of fresh cucumber slices or steamed green beans; besides, they balance the richness of the curry.
6. Tips on How to Make Fantastic Phanaeng Curry
Use Full-Fat Coconut Milk: Only full-fat coconut milk provides the best texture and flavor. The light versions will yield a thinner sauce and also lack in richness.
You can try with any protein: Chicken and beef are the two most widely used sources of proteins in Phanaeng Curry. Pork, shrimp, and tofu are also good options. The amount of time it would take to cook also depends on the source of the protein.
Leave the Kaffir Lime Leaves Out: The kaffir lime leaves give it that aroma and a touch of sourness to the Phanaeng Curry. These can usually be bought fresh from any Asian market, but sometimes dried can also be purchased there, but fresh is always the best.
Conclusion
The Phanaeng Curry is warm, comforting food, but isn’t as complex as it’s made out to be and has a tremendous amount of flavor. This is a must-try for any enthusiast of Thai curries, coming as it does with a base made from coconut cream that presents a rich mixture of fragrant spices and nutty undertones. The bonus here in making it at home is that you get authentic flavors and have the total facility to adjust them according to your choice. Whether you are a first-time Thai food cook or a seasoned professional, Phanaeng Curry is sure to bring you all the satisfaction that brings Thai flavor into your kitchen. Serve over jasmine rice, and savor the ways the spice, sweetness, and richness all come together to make Phanaeng Curry unforgettable.