Thai panang curry is a very rich, and creamy curry when compared to other curries since it has more coconut milk or cream in the sauce. Originating in Laos, Thailand, the name panang comes from an ancient Khmer word “cross” for sitting cross-legged.
It was said that long ago in Laos, they would cross chicken’s legs on the grill and baste them with a curry paste with peanuts and coconut cream. This panang curry recipe is now made in a pot usually rather than the grill.
Panang curry is made from panang curry paste which has ingredients like dried chilies, shallot, garlic, lemongrass, makrut (kaffir) lime zest, and many times shrimp paste. Panang curry sauce is different from other red curries thanks to its use of unsweetened natural peanut butter, kaffir lime leaves, and coconut milk or cream.