Curries are primarily famous in Thai and Indian cuisines. Or you can even say that curries are the famous cuisine of South Asia. The word curry is derived from the original word “Kari,” meaning sauce. You may come across many curries when visiting South Asia, but differentiating among them is one task. For example, you might not know the difference between Panang Curry and Red Curry.
Therefore, let me put it together for you; Panang curry is a sort of Thai red curry with a rich texture, a salty and sweet flavor, and the tangy flavor of makrut lime. At the same time, red curry is prepared in red curry paste nourished with coconut milk.
Moreover, there are many other differences between Panang curry and red curry, which we have elaborated on in the article below. We have discussed how Panang curry varies from red curry in:
- Nutrition, and
Panang Curry vs. Red Curry: What are the Differences
Unlike the Malaysian Panang curry, the Thai red curry draws its name from a city in Thailand.
Red chili peppers are the foundation of traditional red curry. Some people add paprika or cayenne pepper to make it “red” and spicy. It is a very spicy curry, even by Thai standards.
However, Penang curry is milder than its Thai counterpart. Because of the use of red chili peppers, it is still spicy, albeit not quite as hot as red curry. Peanuts are the primary ingredient that sets this apart from the red curry. Red curry does not include nuts.
The peanuts in Penang curry give it a more prosperous, nuttier, and earthier taste. Coconut cream is often used to enhance Penang curry’s richness, thickness, and flavor. On the other hand, red curry is often cooked with coconut milk, making it lighter and much more watery.
Let me explain it more deeply with certain specifications.
While the popularity of Panang curry began in central Thailand, it swiftly expanded as people looked for employment in other parts of the country. The first documented use was in 1890; it was known as phanaeng. But today, you can have it at any Thai market kiosks, along with a steamy cup of sticky rice.
Some say the dish was named after the Thai term for “cross,” as in “cross-legged,” which is the traditional way to eat it. Grilled chicken in Thailand has traditionally been prepared by crossing the bird’s legs and hanging it vertically. To enhance the flavor, they would constantly baste the meat with a fresh, spicy paste; after it had reached the desired crispiness, they would add coconut cream and serve it to eager merchants and consumers.
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Although both Panang curry and red curry are red in appearance, their flavors couldn’t be more different.
While most curry bases include fish or shrimp sauce and milk of some kind, adding other specific ingredients results in many tastes or accents.
In the end, the taste of any curry dish will satisfy your palate.
Peanuts are a staple in many versions of Panang curry, typically joining coconut cream. This curry is sweetened even more by the inclusion of peanuts, giving it a gentler, more unique taste. Lemongrass is another accent that contributes a sweeter undertone.
Some red curries are made with tomato juice or coconut milk to dilute the consistency and enhance the aromatic qualities. However, many cooks prefer to use chili flakes or powder to provide a deeper color and more robust flavor.
Dried chili peppers, lemongrass, salt, galangal, makrut lime zest, coriander root, peanuts, coriander seeds, cumin seeds, garlic, shallot, and lime juice are used to make Panang curry.
Dried chili peppers, coriander root, coriander seeds, galangal, lemongrass, garlic, salt, and shrimp paste are also used to prepare Panang curry.
However, curry paste, spices, coconut milk and water, fish, meat, vegetables, and fruit are all components of red curry. This paste has chilies, onions, galangal, cilantro root, lemongrass, garlic, and shrimp paste.
Thai basic, fingerroot, tamarind juice, coconut cream, fish sauce, etc., are just some of the components that may be used to make a delicious red curry.
Due to their varied tastes and textures, Panang and red curries are presented to the table in distinctive ways and have various risks and benefits to your health if specified to your stomach.
With its fluid nature, red has become a staple in the soups served at many Thai eateries.
However, Panang is more robust. Therefore, it is not often used as a soup. Instead, most establishments combine Panang with rice. However, how you offer these delights in your dinner is up to you.
Red curry is often served with chicken or other birds, although beef is an excellent complement to Panang.
Additionally, most Panang curries include coconut cream, and coconut milk is a staple in preparing the red hot dish. The use of coconut cream further accentuates distinctions between the two as opposed to coconut milk. The addition of coconut cream further increases the consistency.
It’s crucial to realize that there is no clear answer to which one is superior. Red curry is the best option for those who like tangy and spicy curry. If you want something more luxurious, however, try Panang curry.
It’s essential to keep in mind both your taste preferences and your heat tolerance. If you’re not accustomed to spicy food, try Panang. However, your digestive system may not like a sudden onslaught of curry’s fiery heat.
What Are the Uses of Panang Curry?
In addition to rice, meat sliced into strips, makrut lime leaves, palm sugar, coconut milk, curry paste, and fish sauce, other meals that go well with Panang curry includes palm sugar and coconut milk and fish sauce.
Panang curry, with pork as the protein of choice, is a very well-liked Thai cuisine.
What Are the Uses of Red Curry?
Red curry may be eaten with various foods, including rice, noodles, minced pork, flatbread, and sticky noodles. In addition, the red curry is diluted to make a soup and a broth, both served with various vegetables, meats, and fish.
Panang Curry vs. Red Curry: Which one is Tastiest?
After going through everything that was just said, it should be evident that the Panang curry is superior to red curry.
We all like good dishes, and the heat level in the Panang curry should be kept on the lower side. Regardless, if you like eating things with a lot of heat, red curry is the dish you should get.
You won’t have any trouble locating the necessary materials or putting together any of these curries in the comfort of your own home. The instructions are simple to understand, and the meal preparation does not take a lot of time.
Both red and Panang curries are very wholesome and nutrient-dense, so there is no need to be concerned about their health effects.
To put it simply, everyone has different tastes when it comes to food. It seems that some people like red curry, while others prefer Panang.
However, Panang curry is sweeter and thicker than red curry, which is true regardless of personal preference. Compared to red curry, it has a far more manageable heat level. However, red curry is red because of the abundance of fiery chilies in its preparation.
However, the differences between both curries are apparent. If you know more about the differences, do let us know in the comment section below.