Have you ever compared the flavors of a Panang curry to a traditional Thai red curry? When comparing these two popular curries, we collated the statistics in order to clear up any misconception that may have arisen. Panang curry and red curry may both have the same hue, but they are quite distinct from one another otherwise.
- What Is Panang Curry?
- What Is Red Curry?
- Panang Curry Vs. Red Curry: What’s the Difference?
What Is Panang Curry?
Penang, which is an island off the coast of Malaysia, is considered to be the birthplace of the Thai curry known as panang. As a result of the extensive list of components that are used, the final product has a nuanced taste character. However, one of the tastes that really stands out is that of the peanuts that are incorporated in the meal.
Lime leaves, peanuts, chiles, cumin, and lemongrass stalks are ground into a paste and used in the preparation of this well-known curry. As a result of the incorporation of coconut cream, it has a somewhat sweet flavor and a luscious texture, but it also has a significant amount of heat. You can get ready-made Panang curry paste at any Asian food market or even some ordinary grocery stores if you look hard enough.
What Is Red Curry?
The central region of Thailand is the birthplace of a number of classic Thai curry dishes, including the red curry. The dry components for the curry are pulverized using a mortar and pestle throughout the preparation process. This guarantees that your curry paste will retain its moisture and that the ingredients will combine to perfection.
The chilies responsible for imparting their fiery color to this curry are also the principal component of the paste’s foundation. In the past, the paste would often have these red chilies ground up and added to it. On the other hand, nowadays days the vast majority of ready-made pastes include red chili powder, which gives your curry a more intense color and taste profile.
Panang Curry Vs. Red Curry: What’s the Difference?
Panang and red curry may seem similar in color, but they are quite distinct from one another in terms of the ingredients they use and the taste profile they provide.
Both the panang curry and the red curry are essential components of Thai cuisine and are known for their robust flavor profiles. The distinct taste profiles that each one has are due, in large part, to the components that go into making them. The Panang curry often contains peanuts as well as coconut cream. On the other hand, the foundation of red curry is comprised of red chiles and coconut milk.
Despite having the same red hue, the flavors of the two curries couldn’t be more distinct from one another. The flavor of panang curry is somewhat more earthy, deep, and spicy than traditional Thai curry, and it also has a hint of sweetness. Red curry, on the other hand, is one of the most flexible curries in Thai cuisine and has a level of spiciness that falls somewhere in the middle. Additionally, it does not give the same level of sweetness that the Panang curry does.
Not only does the taste of panang curry diverge from that of red curry, but its consistency is also unique. When opposed to red curry, panang curry has a consistency that is more stew-like and has a little less liquid. The crunchiness of the Panang curry comes from the peanuts that have been added to it. On the other hand, red curry is often made up of soft pieces of meat and vegetables.
Is Panang curry the same as Thai red curry?
Not at all; the red curry has a hotter profile than the Panang curry. Red curry is one of the spiciest Thai curries since it is made with red chilies and peppercorns, the two key components. Panang curry, on the other hand, has a taste that is sweet and salty, and it is considered to be one of the milder varieties of Thai curry.
What’s the difference between Panang curry and regular curry?
The rich, savory taste and bright yellow color of yellow curry come from the use of turmeric as well as dried curry. Because roasted peanuts are mixed immediately into the curry paste, Panang Curry has a taste and texture that is nutty, but not overpowering.
Is red curry paste the same as panang curry paste?
there are some important differences to make: According to ChowHound, the main ingredient in panang (sometimes spelled penang) curry is coconut cream, which is used in lieu of coconut milk. This gives the dish a richer and sweeter flavor than the majority of red curries. It is generally served with beef in Thailand, and the dish is notorious for its high level of heat.
Which Thai curry is the best?
Green curry is often regarded as the most well-liked kind of curry found in Thai cuisine. Since fresh coriander (cilantro), makrut lime leaf and peel, and basil have been used into Thai green curry sauce throughout the years, the color of the sauce has developed into a more brilliant shade of green.
Both Panang curry and red curry are considered to be Thai specialties; yet, they are distinct from one another in terms of taste and degree of spiciness. If you’re looking for a curry with a more muted taste and nuttiness, Panang is the way to go. If you want a taste that is more robust and spicy, you should choose red curry. In any case, using our comparison of Panang and red curry will help you choose the dish that is going to be the most pleasing to your palate.