''Phanaeng'' ( th, พะแนง, ), 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 ''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leave ...

flavour. The earliest known mention of ''phanaeng'' appears in Mom Somchin Rachanupraphan's book ''Tamra Kap Khao'' (ตำรากับข้าว), published in 1890.Thaifoodmaster - Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry
/ref> A popular ''phanaeng'' curry dish is pork ''phanaeng''. In Thailand, this curry is usually eaten with rice.

Phanaeng curry paste

The curry paste is made with dried chili peppers, galangal,

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

zest, coriander root, coriander seeds,

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips,

leaves,

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

, ''phanaeng'' curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquid added.

References

Thai curries Food paste {{Thai-cuisine-stub