Delicious creamy nutty red curry meatballs is also known as Panang curry.



After making homemade red curry paste....
so,
what's next?

Next, is to make this creamy red curry meatballs also as known as Phanaeng curry or Panang curry or Penang curry, were said to be from Penang.

I will not delve into the origin of Panang curry, as I am not an expert in Thai culinary.
I happened to love Thai food very much!! that is all :D

plus... I always thought that this creamy red curry dish, originate from Thailand, after all red curry is from Thailand!
Makes perfect sense, right?



If you do a google search, you will find pages and pages of Panang curry listed.

Next question to ask is...

What makes Panang curry, a "Panang curry"?

In my humble opinion, the key ingredient is PEANUT!

What separate Panang curry from 'normal' red curry is the nutty taste!
Without adding crushed or peanut butter (as per my recipe), it'll be just another Thai red curry.

.... and the sauce is much thicker!!!


Panang curry has been my family favourite for years.

I have only been using minced beef for my Panang curry, mince beef absorb the flavours much better than chunky beef.

A quick note ~ do use regular mince, meatballs stays moist and absorb all the flavours whereby lean beef tend to be a little bit drier... but  then again the choice is yours :P

Why not chicken?

I have yet to try but I much prefer to have my green curry chicken actually :).