Phanaeng  Phanaeng (, ), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of "phanaeng" appears in Mom Somchin Rachanupraphan's book "Tamra Kap Khao" (ตำรากับเข้า), published in 1890. A popular "phanaeng" curry dish is "pork phanaeng". For vegetarians and vegans, there are vegetarian/vegan alternatives made with imitation shrimp paste called "kapi chae" in Thailand, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice. The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, "phanaeng" curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquid added.