Panang Curry vs Red Curry

Panang Curry vs Red Curry: What’s The Difference?

Thai cuisine, a harmonious blend of flavors and traditions, stands as a testament to a rich culinary heritage that has evolved over centuries. With a palette dominated by spicy, sweet, sour, and savory flavors, it never ceases to tantalize the taste buds. Each dish is a dance of flavors and aromas, representative of the region’s geographical and cultural mosaic.

Amongst the vast array of Thai dishes, the curries hold a special place. These deeply flavorful, aromatic concoctions combine the best of local herbs, spices, and ingredients, offering a taste experience that’s hard to forget.

While there are several types to explore, two particularly standout choices have captivated the palates of both locals and international food lovers alike: Panang and Red curry. These curries, though seemingly similar at a glance, have distinct tastes, ingredients, and histories, making them unique in their own right.

Panang Curry vs Red Curry Quick Comparison

Feature Panang Curry Red Curry
Base Panang curry paste Red curry paste
Texture Creamy Runnier
Meat Beef or chicken Various (chicken, shrimp, etc.)
Vegetables Fewer More variety
Flavor Profile Slightly sweet, less spicy, peanutty Bold, aromatic, spicy, herbal
Coconut Milk Thick Less dense

What is Panang Curry?

Panang Curry, also spelled as “Phanaeng” or “Penang,” is a type of Thai curry that’s rich, creamy, and slightly sweet. Here are its main characteristics:

  • Base Paste: The foundation of the Panang curry is its paste, which boasts a bouquet of ingredients like dried chili peppers for heat, lemongrass and kaffir lime leaves for citrusy undertones, galangal for a touch of earthiness, and other spices such as coriander root and cumin. The inclusion of garlic and shallots provides depth, while shrimp paste adds a unique umami note.
  • Texture & Consistency: What distinguishes Panang from many other curries is its indulgently creamy texture. This richness is achieved by using a thicker, creamier portion of coconut milk, which, when simmered with the paste, leads to a velvety consistency.
  • Protein Choices: While Panang curry can be versatile, traditional preparations often spotlight beef or chicken, allowing the meat to slow-cook and absorb the curry’s flavors.
  • Vegetable Content: Unlike other Thai curries that are brimming with veggies, Panang typically features fewer vegetables, letting the meat and the curry paste be the primary flavor agents.
  • Flavor Profile: The slight sweetness of Panang sets it apart. While it has its fiery moments, it’s also characterized by a subtle peanutty undertone, usually amplified by adding crushed peanuts to the preparation.

What is Red Curry?

Red Curry, known as “Gaeng Ped” in Thai, is a popular and versatile Thai dish characterized by its aromatic and spicy flavor:

  • Base Paste: Red curry’s radiant color comes from the dried red chilies that form the backbone of its paste. While there’s a shared ingredient base with Panang, like garlic, galangal, and lemongrass, Red curry tends to have a more pronounced spiciness. The shrimp paste and salt provide the essential savory balance, ensuring that the curry’s flavors are multi-dimensional.
  • Texture & Consistency: Red curry features coconut milk, like its Panang counterpart. However, its consistency leans towards the runnier side, making it a lighter curry that beautifully bathes the ingredients it’s cooked with.
  • Versatility in Ingredients: One of the joys of Red curry is its adaptability. It graciously welcomes a host of proteins – from chicken to tofu, from shrimp to duck. Moreover, it’s often laden with a variety of vegetables, making it a hearty and wholesome choice.
  • Flavor Profile: For those who relish a spicier kick, Red curry delivers. It’s robust, aromatic, and has a fieriness that’s contrasted by the creamy coconut milk. The end result is a less sweet, more spicy delight when compared to Panang.

Taste Profile Comparison: Panang vs Red Curry

While both Panang and Red curry hail from the grand Thai culinary tradition, they differ markedly in their taste profiles. Their symphony of ingredients, preparation methods, and historical influences come together to create distinct palates that resonate differently on the taste buds. Here’s a head-to-head comparison:

Panang Curry

  1. Richness: Panang stands out for its luxurious richness. The creamy consistency, mainly derived from the thick coconut milk, gives it a velvety texture that coats the mouth, providing a comforting, indulgent experience.
  2. Creaminess: This attribute cannot be overstated. Unlike other Thai curries, Panang’s emphasis on the creamy component of coconut milk ensures a smoother, more unifying taste that binds the other flavors together.
  3. Slight Sweetness: The gentle sweetness in Panang is one of its signature flavors. This is often enhanced by the addition of a bit of palm sugar or even crushed peanuts, which contribute a nutty sweetness.
  4. Milder Heat: While Panang is by no means devoid of spice, it tends to be more restrained in its fiery elements compared to Red curry. The heat is there but in a more subdued, background manner, allowing other flavors to come forward.

Red Curry

  1. Boldness: Red curry doesn’t hold back. It presents its flavors confidently, ensuring that each ingredient, from the dried red chilies to the galangal, makes its presence felt.
  2. Aromatic Nature: One of the first things you’ll notice about Red curry is its aroma. The paste, when sautéed with coconut milk, releases an enticing fragrance, promising a flavorful experience.
  3. Spiciness: Red curry’s heat is more prominent. The dried red chilies in the curry paste ensure that there’s a pronounced spiciness, making it a favorite for those who enjoy a bit of a kick in their food.
  4. Herbal Undertones: While both curries use herbs like lemongrass and kaffir lime leaves, the runnier consistency of Red curry allows these herbal notes to be more noticeable, giving it a fresh, invigorating edge.

Popular Dishes: Spotlight on Panang and Red Curry Variants

Thai curries have not only gained popularity in Thailand but have also found fans across the globe. The adaptability of these curries allows them to be paired with a variety of proteins, each offering a distinct taste and texture. Let’s delve into some of the most beloved Panang and Red curry dishes.

Panang Curry

Panang curry with chicken (Panang Gai)

  • Description: Panang Gai is a delicious fusion of tender chicken pieces slowly simmered in the rich and creamy Panang curry sauce. The natural juices from the chicken meld with the curry, intensifying the flavor.
  • Serving Suggestions: Typically served with steamed jasmine rice. For added texture, sprinkle some crushed roasted peanuts on top.

Panang curry with beef (Panang Nuea)

  • Description: Panang Nuea is a heartier variant of the Panang curry, where beef, usually sliced into thin pieces, is the star. The beef’s richness complements the nutty and slightly sweet curry, creating a harmonious balance.
  • Serving Suggestions: Best relished with a side of steamed jasmine rice or even rice noodles. Fresh basil or coriander leaves can be added as a garnish to introduce a refreshing contrast.

Red Curry

Red curry with chicken (Gaeng Ped Gai)

  • Description: Gaeng Ped Gai is a vibrant dish featuring bite-sized chicken pieces enveloped in the spicy and aromatic red curry sauce. The chicken absorbs the curry’s bold flavors, making each bite a flavorful explosion.
  • Serving Suggestions: Accompany with steamed jasmine rice or flatbread to balance out the spiciness. Adding a side of fresh cucumber salad can provide a cooling contrast.

Red curry with shrimp (Gaeng Ped Goong)

  • Description: Gaeng Ped Goong celebrates the delicate flavor of shrimp. The shrimp’s natural sweetness pairs beautifully with the red curry’s spiciness, offering a delightful play of flavors.
  • Serving Suggestions: Best served with steamed jasmine rice. A sprinkle of fresh lime juice before serving can elevate the flavors, and a handful of Thai basil leaves can introduce a fresh, anise-like aroma.


What is the main difference between Panang Curry and Red Curry?

Panang Curry is generally thicker, nuttier, and less spicy, often with a hint of peanut flavor. Red Curry is bolder, more aromatic, and offers a spicier taste without the peanut undertones.

Which curry is spicier, Panang or Red?

Red Curry is typically spicier than Panang Curry.

Is Panang Curry always made with peanuts?

While Panang Curry often has a peanut flavor, not all versions contain peanuts. Some recipes might use ground peanuts or peanut butter, but others may just rely on the specific blend of spices in the curry paste for flavor.

Can I use Red Curry paste instead of Panang Curry paste?

While the base ingredients for both pastes are similar, they have distinct flavor profiles. Substituting one for the other will change the dish’s taste, but it can be done if adjustments are made to the other ingredients to achieve a desired flavor.

Why is Panang Curry thicker than Red Curry?

Panang Curry typically uses a thicker or reduced coconut milk or cream, giving it a richer, creamier consistency compared to the more liquid Red Curry.

Are there vegetarian versions of Panang and Red Curry?

Yes, both Panang and Red Curry can be made vegetarian. Simply omit the shrimp paste from the curry paste and use tofu or vegetables as the main ingredient instead of meat.

How do the ingredients differ between Panang Curry paste and Red Curry paste?

Both pastes share many ingredients like dried chili peppers, lemongrass, galangal, and kaffir lime leaves. However, Panang Curry paste might have additional spices like cumin and may sometimes include peanuts.

Which curry is sweeter, Panang or Red?

Panang Curry tends to be slightly sweeter due to the addition of palm sugar or another sweetening agent.

Can I use the same meat for both curries?

Yes, both curries are versatile and can be made with chicken, beef, pork, shrimp, tofu, or other proteins.

How can I adjust the spiciness of the curries?

To modify the heat level, adjust the number of dried red chilies in the curry paste or add more or less curry paste to the dish.

Is Panang Curry Spicier Than Red Curry?

When comparing the two popular Thai curries, Panang Curry and Red Curry, it’s important to note that flavors can vary based on preparation and individual recipes. However, traditionally, Red Curry is spicier than Panang Curry.

The distinct heat in Red Curry comes from the liberal use of dried red chilies in its curry paste, offering a bold, aromatic, and fiery flavor. On the other hand, Panang Curry has a milder, sweeter profile, accentuated by its creaminess and, in some recipes, a hint of ground peanuts.

While both curries incorporate dried red chilies, Panang typically uses them in lesser quantities, resulting in a less intense heat.

Is Panang Curry Like Yellow Curry?

Panang Curry and Yellow Curry, while both integral to Thai cuisine, have distinctive taste profiles and ingredient lists:

  • Flavor Profile: Panang Curry is creamy and slightly sweet, with a hint of nuttiness in some recipes. Yellow Curry, conversely, leans towards a warmer, more aromatic flavor with a touch of sweetness, derived from the inclusion of spices like turmeric and cinnamon.
  • Color: Panang Curry has a reddish-brown hue, primarily from the dried red chilies in its paste. Yellow Curry, true to its name, boasts a vibrant yellow color, attributed to the use of turmeric.
  • Consistency: Panang Curry tends to be thicker and richer due to its higher coconut milk content. Yellow Curry is creamier than Red or Green Curry but is generally more liquid than Panang.
  • Ingredients: While both curries use a base of specific curry pastes, Yellow Curry often incorporates spices reminiscent of Indian curries, such as turmeric, cumin, and coriander seeds.

Although both are delicious in their own right, the two curries provide different taste experiences, highlighting the diverse flavors present in Thai cooking.

Which Thai Curry Is the Spiciest?

Thai cuisine features a variety of curries, each with its unique blend of flavors and heat levels. Among the commonly known Thai curries:

  • Green Curry: Often considered the spiciest of the bunch, Green Curry, or “Gaeng Keow Wan,” gets its heat from fresh green chilies. It has a vibrant, sharp, and aromatic flavor.
  • Red Curry: This is also on the spicier side, drawing its heat from dried red chilies. However, its spiciness is typically more moderate than Green Curry.
  • Yellow Curry: Milder than both Green and Red Curries, Yellow Curry offers a warm, aromatic flavor but is less fiery.
  • Panang Curry: As mentioned, Panang Curry is sweeter and less spicy, focusing on a creamy and nutty profile.
  • Massaman Curry: This curry is the least spicy among the common Thai curries. With influences from Persian cuisine, it boasts a rich, sweet flavor profile with spices like cinnamon, cloves, and nutmeg.

While Green Curry typically takes the crown for spiciness, it’s always good to remember that the heat level can vary based on the chef’s preparation and the specific recipe used. If you’re exploring Thai cuisine and are sensitive to spice, it’s helpful to communicate your preference when ordering.

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