6as a main dish with rice as part of a multi-course meal
By Katie Chin
Panaeng refers to a beautiful island on the west coast of Malaysia where this curry originated. Thai red curry and Penaeng curry are quite similar but Panaeng curry tends to be milder and thicker as it’s fried in coconut cream as opposed to being boiled in coconut milk. The savory spices in the Penaeng curry paste are a wonderful complement to beef. I like to use beef tenderloin in this dish for extra tender results.