Thai · main
Panang Curry (Gaeng Phanaeng)
Panang Curry (Gaeng Phanaeng) reads umami 7.7, funk & ferment 5.9 and richness 5.8 on Palate's 0–10 flavor X-ray — a Thai main, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 9.3 / 10
- Sweet & Fruity — 5.6 / 10
- Sour & Bright — 4.7 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 7.1 / 10
- Aromatic & Spice — 4.8 / 10
The measured notes (of 18)
Umami 7.7 · Funk & Ferment 5.9 · Richness 5.8 · Salinity 5.5 · Sweetness 5.0 · Marine & Briny 4.7 · Nutty 4.5 · Citrus 4.3 · Herbaceous 4.2 · Warm Spice 3.1 · Floral 2.4 · Heat 2.0 · Fruity 1.8 · Earthy 1.6 · Sourness 1.3 · Bitterness 0.7
What's in it (8)
- 1.5 lbs thinly sliced beef
- 2 cans (13.5 oz each) coconut milk
- 3 tbsp panang curry paste
- 6 kaffir lime leaves, slivered
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1/2 cup Thai basil
- 1/4 cup ground peanuts
Time & effort: about 35 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 164.8 kcal, 11.4 g protein, 12.4 g fat, 3.8 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Reduce thick coconut milk in a wok until it sizzles, then fry panang paste until fragrant.
- Add beef and coat in paste, then add remaining coconut milk and ground peanuts.
- Cook until sauce thickens and beef is done, season with fish sauce and palm sugar, and top with kaffir lime leaf slivers.
Dishes with a similar flavor shape
- Green Curry (Gaeng Khiao Wan) — Thai
- Red Curry (Gaeng Daeng) — Thai
- Satay (Moo Satay) — Thai
- Tom Kha Teacups — Thai
- Thai Red Curry with Shrimp — Thai
Keep reading: what umami, funk & ferment, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.