Phanaeng/ja

パネン
豚肉のパネン
別名	Panang、panaeng
種類	カレー
発祥地	タイ
提供時温度	温かい
主な材料	乾燥唐辛子、ガランガル、レモングラス、コブミカンの皮、コリアンダーの根、コリアンダーシード、クミンシード、ニンニク、エシャロット、シュリンプペースト、塩、ピーナッツ

Phanaeng (Thai: พะแนง, th), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty 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. In Thailand, this curry is usually eaten with rice.

The etymology of the word phanaeng is unknown, but it may derive from the Malay word panggang, meaning "grilled."

Phanaeng curry paste

Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste

The curry paste is made with dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. 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.