Panang curry – also known as phanaeng or phanang curry – is an aromatic, creamy, medium-spice Thai-style curry with a hint of peanut butter. I love this as an alternative to Thai red curry (which is a bit hotter and less mellow than Panang). This is a nice easy curry to pull together, and it’s absolutely packed with flavour from the curry paste, peanut butter and stock. I also like to add Thai basil leaves to the curry sauce and a few extra for garnish too. If you’ve never tried Thai basil before, look out for it in larger supermarkets. It’s got the flavours of Italian basil, but a little mellower and with a bit of an aniseed taste to it too. Serve topped with chopped peanuts and Thai basil leaves. I also like to add some chopped spring onions and a lime wedge too. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Pad Thai
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