Curries
Panang Curry
แกงพะแนง
Thailand
Thick, dry-style curry with beef or chicken, kaffir lime leaves, and a rich coconut-cream base.
Original eatfuls sticker artwork
What it is
A closer look at Panang Curry.
Thick, dry-style curry with beef or chicken, kaffir lime leaves, and a rich coconut-cream base.
What to look for
Know it when you find it.
Thicker than other Thai curries; almost no broth, just a concentrated sauce coating the meat.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Panang Curry.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
India
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आमटी
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Nepal
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Southern Province, Sri Lanka
Sour Fish Curry
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Cambodia
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អាម៉ុកត្រី
Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Andhra Pradesh, India
Andhra Chicken Curry
ఆంధ్ర కోడి కూర
A fiery chicken curry from Andhra Pradesh made with guntur chilies and poppy seeds. It is very spicy and flavorful.
Kerala, India
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அவியல்
A Kerala mixed vegetable curry made with coconut, yogurt, and curry leaves. It is a key dish in a traditional sadya feast.
Hyderabad, India
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बघारा बैंगन
A Hyderabadi eggplant curry with peanuts, sesame seeds, and tamarind. It has a rich, tangy flavor.
Birmingham, United Kingdom
Balti
A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.