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Panang Curry (พะแนงเนื้อ) — Thick, sweet-savory panang hugging every bite in coconut cream, red bell pepper & holy basil. Served at Narwhal Thai Table, Huntington Beach.
Curry

Panang Curry — Signature

พะแนงเนื้อ

The velvet curry — thicker, quieter and richer than its red cousin, in Thai cookbooks since 1889.

★ Signature
$15

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.

More from Curry

Not sure how to judge a plate like this? Read our field guide to the best Thai food in Orange County — five signs of a real Thai kitchen, and what to order once you’re in one.

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