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Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables.
The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim.
MOST ICONIC Phanaeng Curry
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Out of all Thai curry varieties, massaman curry stands out as the mildest, sweetest, and the most unusual type. It is a combination of creamy coconut milk, meat, potatoes, and a curry paste made with roasted spices. Coconut milk is the authentic Thai element of the dish, providing a rich base for the rest of the ingredients.
Since it is cooked for a long time, massaman curry usually employs thicker cuts of beef or bone-in chicken, and occasionally lamb or mutton. The list of spices commonly used in massaman is versatile and extensive. It usually employs a combination of dry spices such as cumin, coriander, cloves, cinnamon, and peppercorns, mixed with fresh garlic, chili, galangal, lemongrass, tamarind paste, and palm sugar.
MOST ICONIC Massaman Curry
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Thai curry is usually a soupy dish consisting of coconut milk or water, meat, and curry paste. Unlike the thicker Indian curries, Thai curries have a more soup-like consistency, and the cooks prefer to use fresh herbs and aromatic leaves instead of spice blends that are prevalent in Indian curries.
In many Thai homes, curry is consumed on a daily basis, and the cooks can choose from two varieties of Thai curry: water-based or coconut milk-based curries. The most popular water-based curry is sour curry, or gaeng sohm plah, which is often prepared with fish or seafood, while the sour flavor comes from tamarind.
VARIATIONS OF Thai Curry
MOST ICONIC Thai Curry
View moreKaeng khiao wan is a traditional name for the fiery green curry. Although the name translates to sweet green curry, it merely refers to the color, which is known as sweet green. Thai green curry is a dish based on fragrant and spicy green chilis, brought to Thailand by Portuguese missionaries in the 16th century.
Fresh chilis are ground into a paste and mixed with ingredients such as galangal, shrimp paste, lemongrass, garlic, turmeric, coriander, kaffir leaves, and whole peppercorns. The paste is the heart of every green curry, a foundation which determines the final flavor of the dish.
MOST ICONIC Green Curry
View moreRed curry is one of the most common curry varieties in Thailand. It combines red curry paste, coconut milk, vegetables and meat into a delectable and hearty meal. Red curry paste and coconut milk are the foundations of the dish, and their combination results in a perfectly balanced, creamy and spicy broth.
The paste is created with dry red chilis which are mixed and ground with fragrant Thai spices such as shallots, garlic, galangal, kaffir lime leaves, lemongrass, shrimp paste, coriander, and cumin. When creamy red curry broth is created, other ingredients, which might include meat, seafood or tofu, and various vegetables are added and cooked in the broth to infuse all the fragrant aromas.
MOST ICONIC Red Curry
View moreOne of three major curry types in Thailand is the famous yellow curry. Similar to its red and green counterparts, yellow curry is also made with spices such as coriander, cumin, lemongrass, kaffir leaves, garlic, galangal, and numerous other aromatic additions.
The spices are usually combined with potatoes and onions; all doused in a creamy and slightly sweet sauce made with coconut milk. What differentiates yellow curry from the other types is the addition of yellow curry powder, giving the dish its distinctive color.
MOST ICONIC Yellow Curry
View moreKaeng pa (also called jungle curry or forest curry) is a traditional variety of Thai curry hailing from the northern, forested parts of the country. This curry is watery in consistency since it doesn't contain any coconut milk.
Other ingredients usually include galangal, garlic, chili peppers, kaffir lime leaves, green peppercorns, lemongrass, bamboo shoots, and Thai eggplant. Traditionally, this curry was prepared with wild boar, but nowadays it's mostly prepared with chicken, pork, or firm-fleshed white fish.
Once done, kaeng pa is served with steamed rice on the side.
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This fiery Thai fish curry is usually associated with Central Thailand, although similar varieties can be found throughout the country. The most popular version consists of fresh rice noodles (khanom chin) that are served with a thick and spicy curry which is based on coconut milk, white fish, and a thick curry paste that usually combines freshly ground chilis, lemongrass, shrimp paste, turmeric, and garlic.
The dish is traditionally accompanied by fresh vegetables, lemon basil, and fried chilis. Traditionally, it comes topped with hard-boiled eggs.
MAIN INGREDIENTS
With the well-known Chinese five-spice mix at its core, khai phalo is a Chinese-inspired Thai egg stew consisting of shelled, hard-boiled eggs cooked in a soy sauce-based broth, along with vegetables or meat, usually chicken wings or pork, coriander seeds, chicken stock, palm sugar, and seasonings.
The stewing process gives the egg whites a characteristic brownish color and a unique fragrance. Pieces of tofu or mushrooms are often added to this dish during cooking. This sweet-flavored dish is typically consumed hot, accompanied by steamed jasmine rice or sticky rice, Thai curries, or a variety of spicy dishes.
Kaeng som is a sour, water-based Thai curry that is typically prepared with fish or shrimps and a thick paste that usually incorporates shallots, chilis, and shrimps. The dish comes in numerous varieties, and it can greatly differ depending on the region.
In southern Thailand, it often incorporates turmeric and is occasionally listed on the menus as orange or yellow curry, but it should not be confused with the classic, coconut-based yellow curry known as kaeng kari. The varieties found in central regions are usually enriched with tamarind pulp that gives the dish its typical sour flavor.
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