Panang Curry is a more intense version of Thai Red Curry. It is a bit stronger, richer, sweeter, thicker, and nuttier than commonly known Thai curries. Rich with coconut milk and crushed peanuts, panang curry, also known as phanaeng or panaeng curry, is subtly spiced with coriander and cumin. Thai food is heavily influenced by aromatics brought by Indian traders and Buddhist Missionaries in the fourth century. The spiciness of Thai food was introduced by Portuguese merchants in the 16th century who brought hot chilies that gave Thai cuisine the kick for which it has become renowned.
This dish comes with a raw papaya salad and Thai jasmine rice.
Ingredients: Shrimp, shrimp paste, chile arbol, thai green chili, Fresno chili, peanuts, green beans, papaya, tomato, lemongrass, ginger, garlic, lime juice, tamarind pulp, coriander, cumin, shallot, nutmeg, kaffir, lime leaves, Thai basil leaves, coconut cream, palm sugar, fish sauce, lemon juice, kosher salt, canola oil, and Jasmine Rice