Panang Curry — Signature

Where it comes from

Phanaeng appears in Thai print as early as 1889, already at home on Rattanakosin-era tables. Its name is a happy mystery — some hear the Malay panggang, grilled; some hear the island of Penang; some insist it is Thai to the bone. Its character is certain: more coconut cream, fewer chilies, peanuts worked into the paste, simmered until the oil rises and the sauce clings like velvet. We finish it with red bell pepper and basil.