Phanaeng curry beside rice — thick red curry clinging to the meat with sliced chilli and lime leaf

มือใหม่

พะแนง

Name: พะแนง
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 500 g Beef rump or chicken thigh, sliced thin; 400 ml Coconut cream; 200 ml Coconut milk; 4 tbsp Phanaeng or red curry paste; 3 tbsp Roasted peanuts, ground; 2 tbsp Palm sugar; 3 tbsp Fish sauce; 6 Kaffir lime leaves, very finely shredded; 1 Red chilli, sliced lengthways; 1 handful Thai basil

The thickest of the Thai curries — coconut cream reduced until it clings to the beef and the oil breaks out on top, sweetened with palm sugar and finished with torn lime leaf. Almost a sauce, not a soup.

แหล่งที่มา

สูตรโดย Central Thai home kitchens · 🏺 ดั้งเดิม · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · the thick curry — An ownerless traditional dish, so no cook is credited. The cited article confirms Phanaeng, also spelled Panang, as a type of Thai curry distinguished by its thick, creamy texture and mildly sweet, aromatic flavour. Quantities and the split-the-cream instruction are this book's own.

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วิธีทำ

Heat half the coconut cream in a wide pan until it splits and the oil pools — about 6 minutes.
💡 Deliberately splitting the cream is the correct first step here, and the opposite of what you do in opor or lodeh. The broken oil is what fries the paste.
Fry the curry paste in that oil for 4 minutes, until deep red and fragrant.
Add the meat and turn it until coated and sealed.
Add the rest of the cream, the coconut milk, ground peanut, palm sugar and fish sauce.
Simmer 20 minutes until the sauce clings to the meat and a red oil sits on the surface.
Finish with the lime leaves, chilli and basil. Serve with rice.

💡 เคล็ดลับ

Phanaeng is served in a shallow dish, not a bowl — it is meant to be spooned over rice, not ladled.
The lime leaf goes in at the very end, shredded as fine as thread. Cooked in, it turns bitter and disappears.