Panang Curry – sometimes Phanaeng – hails from central Thailand (although it is sometimes confused with Penang, Malaysia). It features a rich, savory-sweet broth based in both peanuts and coconut milk. It is important to use full-fat coconut milk to achieve an authentically creamy result. Panang curry paste can be purchased online or at an Asian market – Maesri is my preferred brand. Lastly, as with all curries, this involves some quick stove-work… so be sure to have your ingredients all lined up and ready to go before begin to cook.

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