The Thai red curry’s milder, sweeter, and creamier brother is kaeng panang. Coconut cream, spices, and ground peanuts are used to wrap succulent chunks of beef, chicken, or duck, which are then topped with lime leaves and Thai basil. Finally, lime leaves and, in certain cases, Thai basil leaves are added to the meal. It’s a simple recipe that doesn’t include any vegetables.
Kaeng Panang story
Panang curry or Kaeng Panang, “Panang” is a recipe that has been influenced by Indian cuisine, but there is no evidence that it has been mixed with Khmer cuisine. However, the Khmer language was used to name the dish, with the word “Panang” originally used to describe cross-legged action in Khmer. Thai borrowed the word and used it to explain the same meaning before the Ayutthaya era. The name of a well-known Buddha statue from the Ayutthaya period is “Phra Panang Choeng,” which translates as “the Buddha Sitting Cross-Legged.”
It was derived from the Khmer language, and later, “Phra Panang Choeng” changed its spelling to “Phanan Choeng” in the present. All of this suggests that the Khmer had an impact on Thai tradition, particularly in Panang curry. Some Thais believe the dish was influenced by Indonesia because it is similar to an Indonesian dish called “Rendang,” which is made from beef. Panang refers to a Thai curry dish. Chili, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, and salt are the main ingredients in the curry. Meat, whether beef, pork, or chicken, can be used in a variety of ways, depending on personal preference.
Nutrition of Kaeng Panang
Nutrition of Panang curry: It contains a lot of protein. Coconut milk contains a moderate amount of fat. Which is high-quality fat that gives the body energy. Furthermore, red meat is a good source of iron, and spices like galangal, lemongrass, and shallots have properties that help expel wind, relieve colic, flatulence, and reduce phlegm
Kaeng Panang Ingredients
Ingredients: 2 cups coconut cream, 300 grams meat, thinly sliced, ½ cup red curry paste, 2 tbsp. peanut, roasted, 2-3 fish sauces, 1 palm sugar, 2 grams kaffir lime leaves, 2 grams kaffir lime leaves.
kaeng panang preparation
To begin, a special panang curry paste is made with peanuts, red peppers, galangal, and lemongrass. The thick top layer of cream from a can of coconut milk is heated until it swells and releases the coconut oil. The curry paste is baked until it emits strong aromas, and the chosen meat is stewed in it. Finally, palm sugar, salt, and fish sauce are added to the dish. The curry is finished with a few strips of lime leaves and rings of chilli pepper sprinkled on top.
How to eat Kaeng Panang
This dry curry is always served on a plate rather than in a bowl. Bowls are typically used for soup-like curries. Rice is typically served with panang, but noodles and roti are also popular accompaniments. Thais prefer to eat their curries with a spoon and a fork.