Also spelled “phanaeng,” panang curry is a red curry originally from Thailand named for the island of Penang. It’s commonly made with chicken or beef and is eaten with rice with a garnish of chopped lime leaves and Thai basil.
It should be noted that, despite being a red curry of Thai origin, panang is a different dish than the one known as Thai red curry. The primary difference is that panang is sweeter and creamier, while still containing a complex spice layer and a slight underlying tanginess. One of the reasons for this is that a main ingredient — and the main liquid — in panang is coconut milk. This gives it a thick texture and rich flavor. *Both Red and Panang Curry use Coconut Milk. I believe Coconut Cream and crushed/ground peanuts are often used for Panang Curry.
Along with the creaminess of the coconut milk, panang includes chili pepper, peanuts, lemongrass, garlic, Thai lime zest, shallot, cumin, fish sauce, and coriander, among other spices.
Alternatively, we carry all the ingredients to make your own panang in the produce, meat, canned goods, and spice sections as well as already panang curry pastes in our grocery department.