Panang Curry

Panang Curry — the richer, creamier, deeper cousin of Thai red curry. Thick, peanut-infused coconut milk, ground dried chilies, galangal, lemongrass, and just enough sugar to round out the heat. Served over rice with meat — usually beef or chicken — and a sprinkle of fresh herbs.

What sets Panang apart is the peanut. The curry paste is the same base as red curry, but ground peanuts are blended into the paste itself, giving the sauce a nutty depth and a thicker, creamier texture. It's less sweet than Massaman, spicier than Green, and richer than both.

Garnish it with lime leaves, fresh cilantro, and a few slices of red chili. Serve with jasmine rice on the side. The kind of curry that makes you slow down and eat carefully.