Panang curry is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor.
A popular panang curry dish is pork panang. For vegetarians and vegans, there are vegetarian/vegan alternatives for shrimp paste called kapi chae in Thai, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice.
The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt, and peanuts. The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, panang curry paste, palm sugar, and fish sauce. It typically contains thick coconut milk and has very little other liquid added.
Watch also how to make Thai Green Curry here: https://www.youtube.com/watch?v=lqDkwItS_sE
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