Panang curry (also written as Penang curry) is named after the Penang Island located on the west coast of Malaysia, where the dish first originated. This type of Thai curry is mostly served by the Malay people of Penang, yet it is very popular with Westerners due to its richer and sweeter taste. Generally milder than other Thai curries, it can be created from chicken, pork , fish or even tofu as a vegetarian option, however the most traditional and hugely popular ingredient is beef.
Cut into succulent thin strips and seasoned with a mix of commonly used spices in Malaysian curries (such as coriander and cumin) alongside aromatic herbs kaffir lime leaves, lemongrass and galangal, the dish is then fried in thick coconut cream, as opposed to boiling. This gives it a delicious thick, soup like texture. One of the creamier and milder spiced curries, Panang curry is easy to make and a must try for any Thai food fan. Check out the recipe below for a step by step guide to making the perfect authentic Panang curry dish.