Are you looking for a dish that will tantalize your taste buds and leave you craving more? Look no further than the creamy Phanaeng curry. This beloved Thai recipe has gained popularity worldwide due to its rich, velvety texture and spicy kick. With a wide range of ingredients and cooking methods, Phanaeng curry can be adapted to suit any palate or dietary requirement.
From classic beef and coconut milk combinations to more adventurous vegetarian and vegan options, we’ve gathered 20 mouth-watering recipes that showcase the versatility and flavor of this beloved Thai dish. Whether you’re in the mood for something hearty and comforting or light and refreshing, our Phanaeng curry recipes have got you covered.
Phanaeng Curry with Beef and Coconut Milk
Experience the rich flavors of Thailand with this bold and aromatic curry dish. This recipe combines tender beef, creamy coconut milk, and a blend of spices to create a mouthwatering sauce.
Ingredients:
– 500g beef strips (rump or ribeye)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry paste
– 2 tablespoons vegetable oil
– 400ml coconut milk
– 1 cup beef broth
– 1 tablespoon fish sauce (optional)
– Salt and black pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; cook until softened.
2. Add curry paste and cook, stirring constantly, for 1 minute.
3. Add beef strips and cook until browned, about 5 minutes.
4. Pour in coconut milk, broth, and fish sauce (if using); bring to a simmer.
5. Reduce heat to low and let the mixture simmer, uncovered, for 15-20 minutes or until the meat is tender.
6. Season with salt and black pepper to taste.
7. Garnish with fresh Thai basil leaves and serve with steamed rice.
Cooking Time: 25-30 minutes
Spicy Phanaeng Chicken Curry
This classic Thai curry recipe is a staple of street food markets and home cooking alike, with its bold flavors and spicy kick.
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3-4 Thai bird’s eye chilies, seeded and minced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large wok or saucepan over medium-high heat.
2. Add onions and cook until they start to brown, about 3-4 minutes.
3. Add chilies, garlic, and ginger; cook for another minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in coconut milk, water or broth, cumin, curry powder, and salt.
6. Bring to a simmer and cook, uncovered, for 20-25 minutes or until the sauce has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Vegetarian Phanaeng Curry with Tofu
Experience the rich flavors of Thailand with this vegetarian take on the classic Phanaeng curry, featuring tender tofu and a depth of spices. This recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 block firm tofu, cut into small cubes
– 2 tablespoons Phanaeng curry paste
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add tofu and cook until golden brown, about 5 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Add mixed vegetables and coconut milk. Bring to a simmer and cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice.
Cooking Time: 25-30 minutes
Phanaeng Pork Belly Curry
This recipe is a twist on the classic Phanaeng curry, substituting pork belly for the traditional chicken. The rich flavors of the curry paste, coconut milk, and spices perfectly balance the unctuousness of the pork belly.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and minced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons curry paste (red or green)
– 1 can coconut milk
– 1 cup water
– 1 tablespoon fish sauce
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add pork belly and cook until browned, about 5 minutes.
2. Remove pork from the skillet and set aside.
3. In the same skillet, add chilies, garlic, ginger, and curry paste. Cook for 1-2 minutes, stirring constantly.
4. Add coconut milk, water, fish sauce, and salt. Stir to combine.
5. Return pork belly to the skillet and simmer until cooked through, about 15-20 minutes.
6. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 25-30 minutes
Phanaeng Shrimp Curry with Kaffir Lime Leaves
Experience the bold flavors of Thailand with this aromatic and spicy shrimp curry, infused with the unique essence of kaffir lime leaves.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 2 kaffir lime leaves
– 1 tablespoon vegetable oil
– 2 tablespoons Phanaeng curry paste
– 2 cups coconut milk
– 1 cup water
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pan over medium heat. Add onions and cook until caramelized, about 5 minutes.
2. Add garlic, kaffir lime leaves, and curry paste. Cook for 1 minute, stirring constantly.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Pour in coconut milk and water. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Phanaeng Duck Curry with Peanuts
This rich and creamy curry is a popular dish from northern Thailand, where the bold flavors of peanuts, chilies, and herbs come together to create a mouthwatering experience. With its slightly sweet and spicy taste, Phanaeng Duck Curry is perfect for those who love the complexity of Thai cuisine.
Ingredients:
– 1 duck breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup peanuts
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and curry paste; cook until fragrant (1 minute).
3. Add duck pieces; cook until browned (3-4 minutes).
4. Pour in coconut milk, peanuts, and water; bring to a simmer.
5. Reduce heat to low; let curry simmer for 15-20 minutes or until duck is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Creamy Phanaeng Curry with Pumpkin
This rich and creamy Thai curry combines the sweetness of pumpkin with the warmth of chilies, creating a comforting and flavorful dish perfect for any occasion. With its velvety texture and aromatic spices, this recipe is sure to become a new favorite.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 4-6 Thai chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 2 cups water or chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add chilies, garlic, and ginger; cook until fragrant, about 1 minute.
3. Add pumpkin cubes; cook until tender, about 5 minutes.
4. Stir in coconut milk, water or broth, cumin, turmeric powder, salt, and pepper.
5. Simmer for 10-15 minutes or until the sauce thickens slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: About 25-30 minutes
Phanaeng Fish Curry with Lemongrass
A flavorful and aromatic Thai curry dish made with fish, lemongrass, and a blend of spices.
Ingredients:
– 1 pound fish (such as tilapia or catfish), cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add lemongrass, garlic, and ginger; cook until fragrant, about 1 minute.
3. Add fish and cook until browned on all sides, about 5 minutes.
4. Add cumin, coriander, turmeric, and chili flakes; stir well.
5. Pour in coconut milk and season with salt to taste.
6. Simmer for 10-15 minutes or until the fish is cooked through.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Phanaeng Lamb Curry with Thai Basil
This rich and creamy Phanaeng lamb curry is a popular dish from southern Thailand, flavored with roasted chilies, coconut milk, and aromatic spices. Serve it over steamed jasmine rice for a satisfying and flavorful meal.
Ingredients:
– 1 pound lamb shoulder or neck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– 2 cups lamb or beef broth
– 2 tablespoons fish sauce (optional)
– 1/4 cup chopped Thai basil leaves
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pan over medium heat. Add lamb and cook until browned, about 5 minutes.
2. Add chilies, garlic, ginger, cumin, and curry powder. Cook for 1 minute.
3. Stir in coconut milk, broth, and fish sauce (if using). Bring to a simmer.
4. Reduce heat to low and let curry simmer for 30-40 minutes or until lamb is tender.
5. Stir in chopped Thai basil leaves and season with salt and pepper to taste.
6. Serve hot over steamed jasmine rice.
Cooking Time: 45-60 minutes
Phanaeng Mushroom Curry for Vegans
Phanaeng mushroom curry, a popular Thai dish, gets a vegan twist with this simple and flavorful recipe. This rich and creamy curry is perfect for a cozy night in.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 tablespoon tamarind paste
– 2 tablespoons vegan red curry paste
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 teaspoon soy sauce
– 1/2 teaspoon palm sugar
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat. Add onion and cook until softened.
2. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown.
3. Stir in tamarind paste, curry paste, and soy sauce. Cook for 1 minute.
4. Pour in broth and coconut milk. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 15-20 minutes or until thickened.
6. Season with palm sugar, salt, and pepper.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Phanaeng Curry with Roasted Eggplant
This Thai-inspired curry dish combines the rich flavors of roasted eggplant with the creamy goodness of Phanaeng sauce, served over steaming hot rice.
Ingredients:
– 2 medium eggplants
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut eggplants in half lengthwise, place on a baking sheet lined with parchment paper, and roast for 30-40 minutes or until tender.
2. In a large saucepan, heat oil over medium-high. Add onion, garlic, and ginger; cook for 3-4 minutes or until softened.
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Pour in coconut milk and water. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes or until sauce thickens.
5. Serve roasted eggplant with Phanaeng curry sauce over steamed rice. Garnish with cilantro leaves.
Cooking Time: Approximately 45-50 minutes
Spicy Phanaeng Squash Curry
This Thai-inspired curry recipe combines roasted squash with a rich and spicy sauce, perfect for a comforting and flavorful meal. With its bold flavors and aromas, it’s sure to become a new favorite!
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1-2 teaspoons Thai red curry paste (depending on desired spiciness)
– 1 can coconut milk
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with oil and roast for 30 minutes.
2. In a pan, sauté onion, garlic, and ginger until softened.
3. Add cumin, coriander, turmeric, paprika, and salt. Cook for 1 minute.
4. Stir in curry paste and cook for another minute.
5. Add roasted squash, coconut milk, and chopped cilantro (if using). Simmer for 10-15 minutes or until sauce thickens.
Cooking Time: 45-50 minutes
Phanaeng Curry with Bamboo Shoots
This classic Thai curry recipe combines rich and creamy flavors with the unique texture of bamboo shoots, perfect for a comforting and flavorful meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound bamboo shoots, sliced into thin strips
– 1 can (14 oz) coconut milk
– 2 cups water or chicken broth
– 2 teaspoons Phanaeng curry paste
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt and sugar to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bamboo shoots; cook for an additional minute.
4. Stir in Phanaeng curry paste; cook for 1-2 minutes.
5. Pour in coconut milk and water/broth mixture; bring to a simmer.
6. Reduce heat to low; let curry simmer for 10-15 minutes or until desired consistency is reached.
7. Season with fish sauce, lime juice, salt, and sugar.
8. Garnish with Thai basil leaves; serve over steamed rice.
Cooking Time: 20-25 minutes
Phanaeng Chicken Wings Curry
Experience the bold flavors of Thailand with this rich and creamy Phanaeng Chicken Wings Curry recipe, perfect for a quick and satisfying meal.
Ingredients:
– 2 lbs chicken wings
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 cup coconut milk
– 1/4 cup water
– 2 tablespoons curry paste (Phanaeng)
– 1 teaspoon fish sauce
– 1/2 teaspoon palm sugar
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together curry paste, fish sauce, palm sugar, salt, and pepper.
3. Add chicken wings, onions, garlic, and ginger to the bowl; toss until well coated with the curry mixture.
4. Transfer the mixture to a baking dish and bake for 25-30 minutes or until chicken is cooked through.
5. Stir in coconut milk and water; continue baking for an additional 10-15 minutes or until sauce thickens slightly.
6. Garnish with fresh cilantro leaves and serve hot over rice.
Cooking Time: 35-40 minutes
Phanaeng Curry with Cashew Nuts
This rich and aromatic curry is a popular dish from Northern Thailand, made with tender beef or pork, cashew nuts, and a blend of spices. With this recipe, you can easily recreate the flavors of Phanaeng Curry in your own kitchen.
Ingredients:
– 1 lb beef or pork, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons coriander paste
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk
– 1 cup water or beef broth
– 1/2 cup cashew nuts, chopped
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic, coriander paste, cumin powder, turmeric powder, and cayenne pepper. Cook for 1 minute.
3. Add the beef or pork and cook until browned.
4. Pour in coconut milk and water or broth. Bring to a simmer.
5. Reduce heat to low and add cashew nuts. Simmer for 15-20 minutes or until meat is tender.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice.
Cooking Time: 25-30 minutes
Phanaeng Seafood Curry Medley
A flavorful and aromatic Thai-inspired curry medley featuring a medley of seafood, coconut milk, and spices.
Ingredients:
– 1 cup mixed seafood (shrimp, scallops, mussels)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Phanaeng curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup fish sauce
– 1/4 cup brown sugar
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook, stirring constantly, until fragrant (30 seconds).
3. Add seafood and stir-fry until pink and cooked through (2-3 minutes).
4. Stir in coconut milk, fish sauce, brown sugar, cumin, salt, and pepper.
5. Reduce heat to medium-low; simmer, uncovered, for 10 minutes or until sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Phanaeng Curry with Bell Peppers
This recipe combines the rich flavors of Phanaeng curry paste with sweet bell peppers, creating a harmonious balance of spicy and savory notes. Perfect for a quick weeknight dinner or as an accompaniment to your favorite Thai dishes.
Ingredients:
– 2 tablespoons vegetable oil
– 1 tablespoon Phanaeng curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– Salt and sugar to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened.
2. Add garlic, curry paste, and bell peppers. Cook for 1 minute, stirring constantly.
3. Pour in coconut milk and water/broth. Bring to a simmer.
4. Reduce heat to low and let cook for 10-15 minutes or until the sauce thickens.
5. Season with salt and sugar to taste.
6. Garnish with cilantro leaves (if desired). Serve over rice or noodles.
Cooking Time: 20-25 minutes
Slow-Cooked Phanaeng Beef Curry
A rich and flavorful Thai curry that’s perfect for a cozy dinner or a special occasion, this slow-cooked phanaeng beef curry is a staple of Thai cuisine.
Ingredients:
– 1 pound beef brisket or chuck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 cups beef broth
– 1 tablespoon fish sauce (or to taste)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a slow cooker; add garlic, ginger, coriander powder, cumin powder, turmeric powder, paprika, and cayenne pepper (if using). Cook until fragrant.
2. Add beef pieces and cook on low for 8-10 hours or high for 4-6 hours.
3. Stir in coconut milk, beef broth, fish sauce, and salt.
4. Continue cooking for an additional 30 minutes to allow flavors to meld.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Phanaeng Curry with Pineapple
This creamy Thai curry gets a sweet twist by adding chunks of fresh pineapple, creating a delightful flavor combination that’s both spicy and tangy.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 1 can coconut milk
– 2 tablespoons red curry paste
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened.
2. Add curry paste and cook for 1 minute, stirring constantly.
3. Add mixed vegetables, coconut milk, and pineapple chunks. Stir well to combine.
4. Bring the mixture to a simmer and let cook for 10-12 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 15-17 minutes
Phanaeng Curry with Sweet Potatoes
This recipe combines the rich flavors of Phanaeng curry with the natural sweetness of sweet potatoes, creating a delicious and comforting dish. Serve over steamed jasmine rice for a satisfying meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Phanaeng curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add garlic, ginger, and Phanaeng curry paste. Cook until fragrant, about 1 minute.
2. Add sweet potatoes, coconut milk, and water. Bring to a simmer and cook for 20-25 minutes or until sweet potatoes are tender.
3. Season with salt and pepper to taste.
4. Garnish with cilantro leaves if desired.
5. Serve over steamed jasmine rice.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meals with these 20 creamy Phanaeng curry recipes! This popular Thai dish typically consists of a rich and spicy sauce made with coconut milk, chilies, and various meats or vegetables. From classic beef and chicken dishes to vegan-friendly options like mushroom and tofu, there’s something for everyone in this extensive collection. With the addition of unique ingredients like kaffir lime leaves, peanuts, and lemongrass, these curries are sure to tantalize your taste buds. Dive into the world of Phanaeng curry and discover new flavors to enjoy!