Phanaeng - Revision history

Fire: Marked this version for translation

2025-07-05T00:32:34Z

Marked this version for translation

← Older revision		Revision as of 09:32, 5 July 2025
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	<languages />		<languages />
	<translate>		<translate>
			<!--T:1-->
	{{Short description\|Thick, salty, sweet red Thai curry paste}}		{{Short description\|Thick, salty, sweet red Thai curry paste}}
	{{italictitle}}		{{italictitle}}
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	}}		}}

			<!--T:2-->
	'''''Phanaeng''''' ({{langx\|th\|[[wikt:พะแนง\|พะแนง]]}}, {{IPA\|th\|pʰā.nɛ̄ːŋ\|pron}}), also spelled '''''phanang''''', '''''panang''''', and other variants) is a type of red [[Thai curry]] that is thick, salty and sweet, with a zesty [[Kaffir lime\|makrut lime]] flavour. The earliest known mention of ''phanaeng'' appears in Mom Somchin Rachanupraphan's book ''Tamra Kap Khao'' (ตำรากับข้าว), published in 1890.		'''''Phanaeng''''' ({{langx\|th\|[[wikt:พะแนง\|พะแนง]]}}, {{IPA\|th\|pʰā.nɛ̄ːŋ\|pron}}), also spelled '''''phanang''''', '''''panang''''', and other variants) is a type of red [[Thai curry]] that is thick, salty and sweet, with a zesty [[Kaffir lime\|makrut lime]] flavour. The earliest known mention of ''phanaeng'' appears in Mom Somchin Rachanupraphan's book ''Tamra Kap Khao'' (ตำรากับข้าว), published in 1890.

			<!--T:3-->
	A popular ''phanaeng'' curry dish is pork ''phanaeng''. In Thailand, this curry is usually eaten with [[rice]].		A popular ''phanaeng'' curry dish is pork ''phanaeng''. In Thailand, this curry is usually eaten with [[rice]].

			<!--T:4-->
	The etymology of the word ''phanaeng'' is unknown, but it may derive from the [[Malay language\|Malay]] word ''[[wikt:panggang\|panggang]]'', meaning "grilled."		The etymology of the word ''phanaeng'' is unknown, but it may derive from the [[Malay language\|Malay]] word ''[[wikt:panggang\|panggang]]'', meaning "grilled."

	==''Phanaeng'' curry paste==		==''Phanaeng'' curry paste== <!--T:5-->

			<!--T:6-->
	[[File:Curry paste fried with coco cream.JPG\|left\|thumb\|Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste]]		[[File:Curry paste fried with coco cream.JPG\|left\|thumb\|Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste]]

			<!--T:7-->
	The curry paste is made with dried [[chili pepper]]s, [[galangal]], [[lemongrass]], [[makrut lime]] zest, [[Coriander#Roots\|coriander root]], [[Coriander#Fruit\|coriander seeds]], [[cumin]] seeds, [[garlic]], [[shallot]], [[shrimp paste]], [[salt]] and [[peanut]]s. The dish is usually made with meat cut into thin strips, [[makrut lime]] leaves, [[coconut milk]], ''phanaeng'' curry paste, palm sugar and [[fish sauce]]. It typically contains thick coconut milk and has very little other liquid added.		The curry paste is made with dried [[chili pepper]]s, [[galangal]], [[lemongrass]], [[makrut lime]] zest, [[Coriander#Roots\|coriander root]], [[Coriander#Fruit\|coriander seeds]], [[cumin]] seeds, [[garlic]], [[shallot]], [[shrimp paste]], [[salt]] and [[peanut]]s. The dish is usually made with meat cut into thin strips, [[makrut lime]] leaves, [[coconut milk]], ''phanaeng'' curry paste, palm sugar and [[fish sauce]]. It typically contains thick coconut milk and has very little other liquid added.


			<!--T:8-->
	{{Cuisine of Thailand}}		{{Cuisine of Thailand}}
	{{Portal bar\|Food}}		{{Portal bar\|Food}}

			<!--T:9-->
	[[Category:Thai curries]]		[[Category:Thai curries]]
	[[Category:Food paste]]		[[Category:Food paste]]
	{{二次利用\|date=24 March 2025, at 19:49}}		{{二次利用\|date=24 March 2025, at 19:49}}
	</translate>		</translate>

Fire at 00:32, 5 July 2025

2025-07-05T00:32:21Z

← Older revision		Revision as of 09:32, 5 July 2025
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			<languages />
			<translate>
	{{Short description\|Thick, salty, sweet red Thai curry paste}}		{{Short description\|Thick, salty, sweet red Thai curry paste}}
	{{italictitle}}		{{italictitle}}
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	'''''Phanaeng''''' ({{langx\|th\|[[wikt:พะแนง\|พะแนง]]}}, {{IPA\|th\|pʰā.nɛ̄ːŋ\|pron}}), also spelled '''''phanang''''', '''''panang''''', and other variants) is a type of red [[Thai curry]] that is thick, salty and sweet, with a zesty [[Kaffir lime\|makrut lime]] flavour. The earliest known mention of ''phanaeng'' appears in Mom Somchin Rachanupraphan's book ''Tamra Kap Khao'' (ตำรากับข้าว), published in 1890.		'''''Phanaeng''''' ({{langx\|th\|[[wikt:พะแนง\|พะแนง]]}}, {{IPA\|th\|pʰā.nɛ̄ːŋ\|pron}}), also spelled '''''phanang''''', '''''panang''''', and other variants) is a type of red [[Thai curry]] that is thick, salty and sweet, with a zesty [[Kaffir lime\|makrut lime]] flavour. The earliest known mention of ''phanaeng'' appears in Mom Somchin Rachanupraphan's book ''Tamra Kap Khao'' (ตำรากับข้าว), published in 1890.

	A popular ''phanaeng'' curry dish is pork ''phanaeng''.~~{{citation needed\|date=January 2017}}~~ In Thailand, this curry is usually eaten with [[rice]].		A popular ''phanaeng'' curry dish is pork ''phanaeng''. In Thailand, this curry is usually eaten with [[rice]].

	The etymology of the word ''phanaeng'' is unknown, but it may derive from the [[Malay language\|Malay]] word ''[[wikt:panggang\|panggang]]'', meaning "grilled."		The etymology of the word ''phanaeng'' is unknown, but it may derive from the [[Malay language\|Malay]] word ''[[wikt:panggang\|panggang]]'', meaning "grilled."
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	[[Category:Food paste]]		[[Category:Food paste]]
	{{二次利用\|date=24 March 2025, at 19:49}}		{{二次利用\|date=24 March 2025, at 19:49}}
			</translate>

Fire: /* Phanaeng curry paste */

2025-07-05T00:06:01Z

Phanaeng curry paste

← Older revision		Revision as of 09:06, 5 July 2025
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	[[File:Curry paste fried with coco cream.JPG\|left\|thumb\|Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste]]		[[File:Curry paste fried with coco cream.JPG\|left\|thumb\|Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste]]

	The curry paste is made with dried [[chili pepper]]s, [[galangal]], [[lemongrass]], [[makrut lime]] zest, [[Coriander#Roots\|coriander root]], [[Coriander#Fruit\|coriander seeds]], [[cumin]] seeds, [[garlic]], [[shallot]], [[shrimp paste]], [[salt]] and [[peanut]]s.~~<ref name=TFM/>~~ The dish is usually made with meat cut into thin strips, [[makrut lime]] leaves, [[coconut milk]], ''phanaeng'' curry paste, palm sugar and [[fish sauce]]. It typically contains thick coconut milk and has very little other liquid added.		The curry paste is made with dried [[chili pepper]]s, [[galangal]], [[lemongrass]], [[makrut lime]] zest, [[Coriander#Roots\|coriander root]], [[Coriander#Fruit\|coriander seeds]], [[cumin]] seeds, [[garlic]], [[shallot]], [[shrimp paste]], [[salt]] and [[peanut]]s. The dish is usually made with meat cut into thin strips, [[makrut lime]] leaves, [[coconut milk]], ''phanaeng'' curry paste, palm sugar and [[fish sauce]]. It typically contains thick coconut milk and has very little other liquid added.

Fire: Created page with "{{Short description|Thick, salty, sweet red Thai curry paste}} {{italictitle}} {{Infobox food | name = ''Phanaeng'' | image = Panang curry (42943883862).jpg | image_size = 250px | caption = Pork ''phanaeng'' | alternate_name = ''Panang'', ''panaeng'' | country = Thailand | region = | creator = | course = | type = Curry | served = Hot | main_ingredient = Dried ch..."

2025-07-05T00:04:32Z

Created page with "{{Short description|Thick, salty, sweet red Thai curry paste}} {{italictitle}} {{Infobox food | name = ''Phanaeng'' | image = Panang curry (42943883862).jpg | image_size = 250px | caption = Pork ''phanaeng'' | alternate_name = ''Panang'', ''panaeng'' | country = Thailand | region = | creator = | course = | type = Curry | served = Hot | main_ingredient = Dried ch..."

New page

{{Short description|Thick, salty, sweet red Thai curry paste}}
{{italictitle}}
{{Infobox food
| name = ''Phanaeng''
| image = Panang curry (42943883862).jpg
| image_size = 250px
| caption = Pork ''phanaeng''
| alternate_name = ''Panang'', ''panaeng''
| country = Thailand
| region =
| creator =
| course =
| type = [[Curry]]
| served = Hot
| main_ingredient = Dried [[chili pepper]]s, [[galangal]], [[lemongrass]], [[makrut lime]] zest, [[Coriander#Roots|coriander root]], [[Coriander#Fruit|coriander seeds]], [[cumin]] seeds, [[garlic]], [[shallot]], [[shrimp paste]], [[salt]] and [[peanut]]s
| variations =
| calories =
| other =
}}

'''''Phanaeng''''' ({{langx|th|[[wikt:พะแนง|พะแนง]]}}, {{IPA|th|pʰā.nɛ̄ːŋ|pron}}), also spelled '''''phanang''''', '''''panang''''', and other variants) is a type of red [[Thai curry]] that is thick, salty and sweet, with a zesty [[Kaffir lime|makrut lime]] flavour. The earliest known mention of ''phanaeng'' appears in Mom Somchin Rachanupraphan's book ''Tamra Kap Khao'' (ตำรากับข้าว), published in 1890.

A popular ''phanaeng'' curry dish is pork ''phanaeng''.{{citation needed|date=January 2017}} In Thailand, this curry is usually eaten with [[rice]].

The etymology of the word ''phanaeng'' is unknown, but it may derive from the [[Malay language|Malay]] word ''[[wikt:panggang|panggang]]'', meaning "grilled."

==''Phanaeng'' curry paste==

[[File:Curry paste fried with coco cream.JPG|left|thumb|Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste]]

The curry paste is made with dried [[chili pepper]]s, [[galangal]], [[lemongrass]], [[makrut lime]] zest, [[Coriander#Roots|coriander root]], [[Coriander#Fruit|coriander seeds]], [[cumin]] seeds, [[garlic]], [[shallot]], [[shrimp paste]], [[salt]] and [[peanut]]s.<ref name=TFM/> The dish is usually made with meat cut into thin strips, [[makrut lime]] leaves, [[coconut milk]], ''phanaeng'' curry paste, palm sugar and [[fish sauce]]. It typically contains thick coconut milk and has very little other liquid added.

{{Cuisine of Thailand}}
{{Portal bar|Food}}

[[Category:Thai curries]]
[[Category:Food paste]]
{{二次利用|date=24 March 2025, at 19:49}}