"Phanang Curry" is ranked no. 1 among the world's best-flavored stew dishes

     Thai food has earned a high place at the table in the world of culinary treasures. Taste Atlas, a renowned website introducing tourist attractions, food, and drink worldwide, has announced the results of the ranking "Best Stew Food in the World."

     Thai Phanang curry is ranked the no. 1 curry in the world, and many other delicious Thai curries gained spots, too. Phanang curry is a type of Thai curry with thick and slightly salty meat. The sweet taste of peanuts consists of meat stewed with dried peppers, bergamot leaves, coconut milk, coriander, cumin, garlic, lemongrass, shallots, and peanuts. The meat stewed in a Phanang curry is usually beef, chicken, or duck.

     Many people have proclaimed that their favorite variety of Phanang curry is the one made with chicken. It's said that the more you eat chicken Phanang curry, the more you will become addicted to it, because it has the deliciousness and tenderness of chicken meat added to the curry paste, making the curry even more delicious. Therefore, the chicken curry variety can be considered another dish many people choose to eat. The chicken meat must be carefully selected by using only the best chicken legs, thighs, wings, or even the breast.

     The specialty of Phanang is the curry paste made with fresh coconut milk. Whatever type of Phanang you’re making, you can add other condiments such as sugar or fish sauce.

     It is a wonderful dish, with the oil of coconut milk, the spiciness of curry peppers, and the sweetness and saltiness of the seasoning. In addition, you can add basil to the Phanang to increase the special aroma, and beautifully sliced bergamot leaves can be added, as well.

     Phanang first appeared in the cookbook of Mom Jean Rajanu, composed by one of the wives of Phra Ya Rajanu, composed by Sudjai Bunnag, published in 1890. At that time, it was spelled Panang. There was a dish called "Chicken Panang," a chicken with ginger chili paste (curry paste) mixed with coconut milk and grilled on a fire. In later times, making chicken Panang may not have been convenient, for a variety of reasons. Because it takes a long time, it was changed to duck or chicken chopped into large pieces, stirred with curry and coconut milk in a saucepan or pot. In that way, it became chicken Panang or duck Panang, as it is known today.

     The origin of the name Panang is unknown, but in Malay, the word “panggang” means "roast," which may refer to roast chicken in the above passage.

     However, Thawee Thonghongwiwat, a famous food journalist, believes that Phanang is a curry dish most likely influenced by Muslim food rather than being similar to Massaman curry or other coconut-milk-based curries. Because stirring curry with oil or coconut milk until it breaks down before adding meat and coconut milk is considered unique, so the Muslim cooking method can also be considered curry. Also, kelp curry is a basic characteristic of Muslim curry, which is consistent with the old style of Thai beef curry, which had to be simmered for a long time until the meat was soft and the curry was fluffy. Therefore, before becoming a curry with a lot of water, as it is today, it can be concluded that Phanang curry is a curry dish that has appeared in Thai history and is a Thai food influenced by Muslims, and that it was born during the Rattanakosin period.