Phanaeng curry

Kaeng Phanaeng ( Thai: แกง พะแนง; pronunciation: [ p ʰ á Kaen - Naen ], also called " Panaeng curry " or " peanut curry " ) is a dish of classic Thai cooking. The name possibly comes from a Thai adaptation of English pronunciation for the island of Penang in northwestern Malaysia. However, the spice combination is more Thai than malay.

General

The fundamental difference to an Indian curry is first that the group of Thai " Kaeng dishes " are not made ​​of ground spices, but from a " curry " paste. Furthermore, the spices are not first browned in fat as in India, but the paste is - often in coconut milk - boiled.

The paste

The art of preparing a proper Kaeng, is first in the production of Khrueang Kaeng ( Thai: เครื่องแกง ), the paste. In each household a mortar Thai ( Thai: ครก ) is present, which should be best made ​​of solid stone. Herein, with the plunger ( Thai: สาก ) crushed as long as the ingredients, crushed and ground until they Khao Gan ( Thai: เข้า กัน - Literally: together ( in - ) come ), sprung up so an aromatic, homogeneous, pudgy mass is.

Ingredients

  • Ingredients for Khrueang Kaeng Phanaeng ( " curry " paste): dried Thai chili ( so-called " sky pointing chili " Thai: พริก ชี ฟ้า - phrik Chii Faa )
  • Garlic ( Thai: กระเทียม - Kratiem )
  • Shallots ( Thai: หัว หอม - Hua Hom )
  • Pureed galanga root ( Thai: ข่า - Kha )
  • Grated lemon peel ( Thai: มะกรูด - Makrut )
  • Coriander root ( Thai: ราก ผักชี - Raak Phak Chi )
  • Green peppercorns
  • Shrimp paste ( Thai: กะปิ - Kapi )
  • Salt
  • Ingredients for the soup: Khrueang Kaeng Phanaeng ( Phanaeng paste)
  • Coconut milk ( Thai: กะทิ - Kati )
  • Roasted, ground peanuts ( Thai: ถั่ว ลิสง - Thua Lisong )
  • Fresh chilli ( phrik Chii Faa )
  • Lime leaves ( Thai: มะกรูด - Makrut ), cut into approximately 1 mm wide strips
  • Fish sauce ( Thai: น้ำปลา - Nam Pla )
  • Thai basil ( Thai: ใบ โหระพา - Bai horapha, " sweet basil " )
  • Palm sugar ( Thai: น้ำตาล ปึก - Nam Than Puek )
  • Any type of meat or bean curd, rare fish or crustaceans

Preparation

The coconut milk is heated in a wok until just before the boiling point. Then the Khrueang Kaeng is so stirred the paste and then cooked until it has mixed well with the coconut milk. The peanuts, fresh chilli and add the sugar and simmer for about 10 minutes at low heat. Only now, the meat is placed in, and as long simmered until it loses its color. Finally, with the lime leaves strips, boil the basil leaves and fish sauce briefly. Serve in a bowl with coconut cream garnished.

Swell

  • Joe Cummings: World Food Thailand. Lonely Planet Publications, Hawthorn 2000, ISBN 1-86450-026-3
  • Thai Food
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