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. | ||
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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]]. | ||
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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--> | ||
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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]] | ||
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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. | ||
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{{Cuisine of Thailand}} | {{Cuisine of Thailand}} | ||
{{Portal bar|Food}} | {{Portal bar|Food}} | ||
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[[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}} | ||
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