Panang Curry has been ranked by the Taste Atlas website as number 1 of the best-tasting stew dishes in the world.

Surpass Japanese Curry

and Sichuan-style Mala Hot Pot

History of Panang Curry

Panang Curry is a thick Thai curry that emphasizes salty and sweet flavors.

The main ingredients of the curry are chili, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, cinnamon and salt. It can be used with meat such as beef, pork, chicken, etc.

Panang curry appeared for the first time as found in Mom Som Jean's textbook.

Rajanupraphan

One of the wives of Phraya Rajanupraphan (Sudjai Bunnag) published in R.E. 109 (BE 2433). At that time, it was spelled as Panang, with the name of the dish "Kai Panang" (Kai Panang) being Ginger Chilli Chicken

(Chili paste) mixed with coconut milk

then grilled over fire

Later, making chicken panang like that

It may not be convenient in all respects.

because it takes a very long time

Therefore, it has been modified to use large pieces of minced duck or chicken.

Stir fry with curry paste and coconut milk in a pan or pot.

It became Panang chicken or Panang duck as it is known today.

In addition to the Panang Curry that was ranked No. 1, Massaman Curry was also ranked No. 8.

In addition to Panang Curry being ranked No. 1 in the world's best-tasting stew dishes on the Taste Atlas website, there are also other Thai dishes.

Ranked in this category as well, Massaman Curry ranked 8th, Green Curry ranked 17th, Thai Curry ranked 33rd, Red Curry ranked 35th, and Kanom Jeen Ya ranked 90th.

For stew dishes ranked in the Top 10 are:

Japanese style curry ranks 2nd

Sichuan-style Mala Hot Pot ranked No. 3

However, “Stew” food is food that is cooked by boiling meat or various vegetables with low heat for a long time, thus making various Thai curry menus ranked in many stew dishes.

Source: Taste Atlas.