Central Thailand. The name Panang may derive from Penang (Malaysia) — the curry reflects the Malay-influenced central Thai cooking tradition. Panang is one of the central Thai royal curries, distinguished by its use of roasted peanuts and its thick, dry style.
Panang curry is a thick, dry, rich curry — less coconut milk than green curry, roasted peanuts pounded into the paste, and a more intensely concentrated coconut cream reduced around the protein. The flavour is sweet, slightly creamy, and aromatic without the fiery heat of green curry. Traditionally made with beef, the sauce should coat the meat like a thick glaze rather than pool around it.
- Malaysian rendang (slow-reduced coconut milk beef curry — the Malay ancestor); Indian keema matar (dry, thick minced meat curry — similar dry-reduction style); Cambodian kroeung curry (paste-based curry with similar technique in the Khmer tradition).
A slightly off-dry Pinot Gris from Alsace — the residual sweetness matches Panang's sweet coconut profile and the body of the wine supports the thick, creamy curry. Or a cold Singha, which cuts through the coconut fat with carbonation.