Phrik Gaeng Panang — Panang Curry Paste / พริกแกงพะแนง

Central Thai — via Penang (Malaysia) influence; the name reflects the historical maritime trade between the Gulf of Thailand and the Malay Peninsula

Panang paste is a condensed, roasted relative of red curry paste — historically documented as originating from Penang (hence the name), arriving in Thailand through Malay trade connections. Its distinguishing characteristic is the inclusion of roasted peanuts (or peanut-adjacent nuts) pounded into the paste, which gives the finished curry its characteristic thickness, nuttiness, and ability to reduce to a dry-fry consistency. The paste also uses dried red chillies and the standard Thai aromatics but is darker in colour and more concentrated than standard red curry paste. Lemongrass is more prominent; the kapi content is high; the spice level is intentionally moderate to allow the peanut and coconut to be the dominant notes.

Panang's peanut richness and relatively moderate heat makes it one of the most approachable Thai curries for Western palates while remaining genuinely complex — the challenge is stopping it from tasting like a thick peanut sauce rather than a dry curry.