Panang curry paste is a Thai curry paste known for a rich, aromatic flavor and a sauce that is usually thicker than many other Thai curries.
Flavor and ingredients
It commonly combines dried red chiles with lemongrass, galangal, makrut lime, coriander, cumin, garlic, shallot and shrimp paste. The finished curry is often mildly sweet, savory and fragrant, with coconut milk and peanuts adding richness.
How it is used
Panang curry paste is cooked briefly in coconut cream or oil to release its aroma, then combined with coconut milk and seasonings. It pairs well with beef, pork, chicken, tofu and vegetables. Compared with many red curries, Panang curry is usually thicker, slightly sweeter and less soupy.