privatechefrecipes on December 11, 2024: "PANANG CURRY. ALSO SPELLED PHANAENG (ARGUABLY THE MOST CORRECT), AND PHANANG - AS THAI TRANSLATES TO ENGLISH CHARACTERS. 🔪 Tags: --> #AOPanang #AOPhanaeng #AOPanangCurry #AOPhaneangCurry 🔪 Though this is another recipe that I took from a stage in Bangkok, other renditions of it included Cumin, Magrut Lime Zest, Coriander Seed, and Gapi (Fermented Shrimp Paste). I would argue that these could be incorporated into the final product when cooking to order - as I know that this paste is used as a base (to which Coconut Milk is added, and then Magrut Lime Leaf, Fish Sauce, and Magrut Lime juice - each in turn). 🔪 This is a #AOThai Curry that is rich (Peanut Fat), full of character, and protein-rich even if made #Vegan. It's actually a weakness of mine, also. 🔪 On Wikipedia, not much is known about the origins of its name, but it could relate to a word in Malay (just to the South of Thailand) that loosely means "grilled". Having lived in the area, I can say that a few words in their language have double meanings - most notably their word for food which interchanges with their verb "to eat" (Makan). 🔪 The dish's name is Thai is loosely "Kaeng (meaning, Curry) Phanaeng". It appears first (Wikipedia) in culinary texts of Thailand around 1890 - making it a later-era creation, perhaps after the more wide cultivation of ground nuts (what they call Peanuts in Southeast Asia), and/or trade. 🔪 Sidenote: due to its I herent richness and depth of character - it can easily be made to be #Vegan or #Vegetarian by omitting Fish Sauce and/or Gapi. 🔪 . . . #AOCurry #AOThaiFood #AOThaiCuisine #AOVegetarianFood #AOVegetarianCuisine #AOVegetarian #AOVegan #AOVeganFood #AOVeganCuisine".