Hello there, it’s Gembira! How have you been lately?
This week I’ve been exploring curries from all over the world, and one that really stood out to me was panang curry! Ever heard of it? If not, then I'll happily introduce you to it!
Panang curry is a Thai favorite, and people would usually eat it for lunch or dinner as an appetizer to balance out the spiciness of other dishes they were having at the time! It's not as fiery as some other Thai curries, so it works well as a mild, flavorful start to the meal!
Panang curry is made with panang curry paste, coconut milk, peanuts, palm sugar, cumin, and your choice of protein! What makes it special is the peanuts! They give it a rich, nutty flavor you don’t usually find in other curries. And instead of being soupy like green or red curry, Panang has a thick, creamy sauce that coats each bite!
Another thing that makes panang curry different from other curries—like Thai red curry—is the extra cumin and coriander seeds! These two spices aren’t just sprinkled in, they’re a big part of what gives panang curry its signature flavor! It’s subtle, but once you notice it, you really taste the difference!
That bold flavor all starts with the paste! Some people like making it from scratch, but most usually go for store-bought versions. Though some brands leave out the peanuts or swap them with mung beans to avoid allergy issues, so it’s worth checking the label if you’re after that rich, nutty taste!
It’s those little choices, like the kind of paste or the touch of spice, that make each bowl of panang feel a bit special. Honestly, talking about it now has me craving a bowl all over again!
So that’s all from me for now! Have you ever tried panang curry, or something similar? I’d love to hear all about it next time! Until then, take care and see you in the next food adventure!
Best regards, Gembira
Here to make your soul happy