Phanaeng Nua (Panang Beef Curry)
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
A dry-style curry — minimal liquid, the beef coated in a thick, rich sauce rather than swimming in coconut milk — made with panang paste (a red curry base with the addition of roasted peanuts pounded into the paste, and an increased proportion of galangal and lemongrass). Phanaeng is richer, sweeter, and more fragrant than standard red curry, and its dry-style presentation (a thick, clinging sauce rather than a poured curry) requires a specific technique: the coconut milk is added in stages and is allowed to reduce with each addition rather than being added all at once.
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The Thread
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Flavour Context
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Pillars V — VII
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