Kaeng Phanaeng

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Kaeng Phanaeng with rice

Kaeng Phanaeng ( Thai : แกง พะแนง ; pronunciation: [ kæŋ pʰá-næŋ ], also "Panaeng Curry" or "Peanut Curry") is a classic Thai dish. The name may come from a Thai adaptation of the English pronunciation for the island of Penang in northwest Malaysia . However, the spice mix is ​​more Thai than Malay.

General

The fundamental difference to an Indian curry is that the group of Thai “kaeng dishes” are not made from ground spices, but from a “curry” paste. Furthermore, the spices are not fried in fat, as in India, but the paste is cooked - often in coconut milk .

The paste

The art of preparing a real kaeng is first of all to make the khrueang kaeng (Thai: เครื่องแกง ), the paste. Every Thai household has a mortar (Thai: ครก ), which is best made of solid stone. In this, the ingredients are mashed, crushed and ground with the pestle (Thai: สาก ) until they Khao Gan (Thai: เข้า กัน - literally: come together), until an aromatic, homogeneous, thick mass is created is.

ingredients

  • Ingredients for Khrueang Kaeng Phanaeng ("curry" paste):
    • dried Thai chilli (so-called "heavenly chilli", Thai: พริก ชี ฟ้า - Phrik Chi Fa)
    • Garlic (Thai: กระเทียม - Kratiam),
    • Shallots (Thai: หัว หอม - Hua-Hom),
    • pureed galanga root (Thai: ข่า - Kha)
    • grated lime peel (Thai: มะกรูด - Makrut)
    • Coriander root (Thai: ราก ผักชี - Rak Phak Chi)
    • green peppercorns
    • Shrimp paste (Thai: กะปิ - Kapi)
    • salt
  • Ingredients for the soup:
    • Khrueang Kaeng Phanaeng (Phanaeng paste)
    • Coconut milk (Thai: กะทิ - Kathi)
    • roasted, ground peanuts (Thai: ถั่ว ลิสง - Thua Lisong)
    • fresh chilli (Phrik Chi Fa)
    • Lime leaves (Thai: มะกรูด - macrut), cut into strips about 1 mm wide
    • Fish sauce (Thai: น้ำปลา - Nam Pla)
    • Thai basil (Thai: ใบ โหระพา - Bai Horapha, "sweet basil")
    • Palm sugar (Thai: น้ำตาล ปึก - Nam Than Puek)
    • any kind of meat or tofu , rarely fish or crustaceans

preparation

The coconut milk is heated in a wok until just before the boiling point. Then the Khrueang Kaeng , i.e. the paste, is stirred in and cooked until it has mixed well with the coconut milk. Add the peanuts, the fresh chilli and the sugar and simmer on a low heat for about 10 minutes . Only now is the meat added and cooked until it loses its color. Finally, bring the lime leaf strips, the basil leaves and the fish sauce to the boil again. Serve garnished with coconut cream in a bowl.

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