Panaeng Curry Paste

Panaeng curry paste is a Thai curry paste used to prepare Panaeng curry, which is sometimes spelled “Panang” or “Paneng” and is called “Gaeng Panaeng” ( ) in Thai. The paste itself is called “Prik Gaeng Panaeng” ( ), “Nam Prik Gaeng Panaeng” ( ) or “Krueang Gaeng Panaeng” ( ).

Compared to a red curry paste it is milder and a little sweeter. A Gaeng Panaeng is also cooked with less coconut milk than other Thai curries and stays thick as a result. In the end the sauce closely coats the meat. The curry is usually served with finely sliced kaffir lime leaves that are scattered over it just before serving.

Peanuts are part of many Panaeng curries. They are roasted and ground and go either into the paste itself or into the finished curry later on. This is not mandatory, because the recipes differ considerably.

Traditionally Panaeng curry is probably eaten with beef most often, but I personally like it very much with chicken as well. Like red curry paste, this paste also works as a base for wok dishes. It is fried in the wok and deglazed with just a little water. That way you get a dry curry that manages entirely without coconut milk.

You will find Panaeng curry paste in most Asian supermarkets, as long as they carry Thai products. Once opened, a curry paste keeps for several months in the fridge if you seal it airtight. For longer storage you can freeze it in portions.

Panaeng Curry Paste by Yak Thai'

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Usage

Besides the classic Gaeng Panaeng with beef, the paste also goes well with chicken, pork, seafood or pumpkin.

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