Phanaeng: Difference between revisions
Phanaeng
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{{Short description|Thick, salty, sweet red Thai curry paste}} | {{Short description|Thick, salty, sweet red Thai curry paste}} | ||
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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''. | 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}} | ||
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