Both red curry and panang curry are popular Thai curries that are well loved around the world. They have some similarities but also key differences that distinguish their unique flavors. This article will compare and contrast red curry and panang curry to help determine which one is “better.”
What is Red Curry?
Red curry is a staple Thai curry that gets its signature red-orange color from dried red chiles. It has a bold, spicy flavor thanks to the generous amounts of red chili peppers used. Some of the key ingredients in red curry paste include:
- Dried red chiles
- Shallots
- Garlic
- Lemongrass
- Galangal
- Shrimp paste
- Cumin
- Coriander
- Peppercorns
This curry paste is fried up in coconut milk along with meat or vegetables to make the curry. Common proteins are chicken, beef, pork, shrimp, or tofu. Typical vegetables include bamboo shoots, eggplant, peppers, and basil leaves. The red curry sauce has a rich, creamy texture from the coconut milk but a spicy kick from the chiles.
Flavors and Texture
The flavors of red curry are bold, spicy, and aromatic. The combination of dried red chiles, garlic, shallots, and lemongrass makes it very fragrant. Red curry is known for being one of the spicier Thai curries. It has a level of heat that builds up and lingers. The coconut milk balances out the heat with its richness and slight sweetness. The texture of red curry sauce is creamy yet light.
What is Panang Curry?
Panang curry originates from Thailand’s Phanang district and is thicker and richer than many other Thai curries. Some key ingredients in panang curry paste are:
- Dried chiles
- Shallots
- Lemongrass
- Galangal
- Kaffir lime zest
- Cumin
- Coriander
- Shrimp paste
- Peppercorns
This curry paste is simmered with coconut milk and then meat or vegetables are added. Some common protein options are chicken, beef, pork, shrimp, or tofu. Vegetables like peppers, broccoli, carrots, and peas also pair well with panang curry. What really distinguishes panang from other curries is the addition of peanuts and the thickening agent kaffir lime leaves, which gives it a more peanutty, thicker texture.
Flavors and Texture
Panang curry has a rich, nutty, savory flavor profile. The combination of aromatics like shallots, lemongrass, and kaffir lime zest make it very fragrant. Though it contains dried red chiles, panang curry is usually milder in heat compared to red curry. The peanut butter and crushed peanuts add to its thick, creamy texture that distinguishes it from red curry. The kaffir lime leaves also help thicken the curry sauce.
Comparing Ingredients
Both red and panang curry share some common ingredients but also have a few key differences:
Ingredient | Red Curry | Panang Curry |
---|---|---|
Dried red chiles | Primary ingredient | Supporting ingredient |
Shallots | ✓ | ✓ |
Garlic | ✓ | Sometimes |
Lemongrass | ✓ | ✓ |
Galangal | ✓ | ✓ |
Kaffir lime zest | Sometimes | ✓ |
Crushed peanuts | No | ✓ |
Peanut butter | No | ✓ |
Kaffir lime leaves | No | ✓ |
As you can see, the main differences come down to panang curry’s use of peanut butter, peanuts, and kaffir lime leaves whereas red curry relies primarily on the dried red chiles for its bold flavor.
Heat and Spiciness
When it comes to heat level, red curry is significantly spicier than panang curry. Red curry gets its signature kick from the liberal use of dried red Thai chiles in the curry paste. Panang curry paste does contain some dried chiles but usually less than what is used in red curry paste. Additionally, panang curry’s peanut and coconut milk flavor help mellow out the heat.
As a general guideline for heat levels:
- Red curry is very spicy, ranging from a 7-10 out of 10 on the spicy scale.
- Panang curry is mildly spicy, ranging from a 3-6 out of 10 on the spicy scale.
Of course, this can vary depending on the specific recipe and amount of chiles used. But overall, red curry is intended to be one of the spiciest Thai curries, while panang curry offers more balance between its rich, nutty flavors and mild heat.
Aromatics
Both curries contain highly aromatic ingredients like shallots, lemongrass, and kaffir lime leaves. These all contribute to the fragrant, appetizing aroma of red and panang curries.
Some differences are:
- Red curry often uses fresh garlic, which adds to its pungent aroma.
- Panang curry uses more kaffir lime zest, which provides intense citrusy fragrance.
So while both are highly aromatic, red curry has an edge with garlic whereas panang curry features more of the bright, citrusy kaffir lime notes.
Taste
In terms of taste, red curry is bolder, spicier, and more pungent from the chili peppers, garlic, and shallots. Panang curry has a more balanced flavor profile with nutty, savory notes from the peanut butter and peanuts paired with the chili pepper heat. The kaffir lime leaves also give it a more complex, subtle citrus taste.
Those who enjoy really bold, spicy flavors might prefer red curry. For those who like a bit more balance between rich flavor and mild heat, panang curry is likely a better choice.
Texture
Texture is another major difference between the two curries. Red curry has a more watery, thin texture from the coconut milk and spices. Panang curry uses peanut butter and kaffir lime leaves to thicken up the curry sauce, giving it a much more thick, creamy texture.
Some guidelines for texture:
- Red curry is thinner, more watery
- Panang curry is thick, almost gravy-like
So if you prefer a thinner, more broth-like curry, red curry would be the better choice. For a thicker, richer curry texture, panang curry is your best bet.
Cooking Time
Panang curry paste tends to have a faster cooking time compared to red curry paste because the spices don’t need to simmer as long. Here is a comparison of approximate cooking times:
- Red curry paste: Fry for 2-3 minutes until very fragrant before adding coconut milk.
- Panang curry paste: Fry for just 1-2 minutes before adding coconut milk.
The red curry paste benefits from a longer frying time to really bloom the dried spices and chili peppers. Panang paste comes together more quickly thanks to the already creamy peanut butter in it. So panang curry can be a good choice when you’re short on time but still want a flavorful Thai curry.
Common Meat and Vegetable Pairings
Both red and panang curry work well with a variety of proteins and vegetables. Some of the most common pairings include:
Meat | Vegetables |
---|---|
Chicken | Bell peppers |
Beef | Eggplant |
Pork | Bamboo shoots |
Shrimp | Basil |
Tofu | Green beans |
Fish | Broccoli |
You really can’t go wrong pairing either curry with any meat or vegetables. It’s more about choosing ingredients that appeal to your personal taste preferences.
Ease of Preparation
Red curry paste tends to have a longer list of ingredients (dried chiles, lemongrass, galangal, garlic, etc.) compared to panang curry paste. This makes red curry a bit more difficult to prepare from scratch.
Fortunately, both curry pastes can be easily purchased pre-made. High quality jarred pastes provide huge convenience, letting you skip directly to cooking the curry itself.
So in terms of ease of preparation, both curries are quite simple to make as long as you use a store-bought curry paste. If making the paste from scratch, red curry requires more ingredients and time to prepare. But the pre-made pastes even the playing field between the two.
Nutritional Value
Both curries provide a range of nutritional benefits:
- Protein from the meat and/or vegetables
- Fiber from vegetables and herbs
- Vitamin C from chili peppers and citrus
- Iron from meats and spinach/beans if used
- Calcium from milk and spinach if used
Some differences that give panang curry an edge nutritionally:
- Higher protein from peanut butter
- Healthy fats from peanut butter and coconut milk
- Fiber, magnesium, and potassium from peanuts
So while both can be healthy options, panang curry provides more protein, fiber, and essential minerals from its signature peanut ingredients.
Cost
Red and panang curry paste cost about the same per ounce. Jarred pastes from Thai brands like Maesri or Aroy-D cost $1-$2 for a 2-4oz jar. Making them from scratch could potentially be cheaper but requires more time and ingredients.
In terms of ingredients for the full curry dish, panang curry would cost slightly more due to the peanuts and peanut butter it typically contains. But both curries utilize affordable ingredients like coconut milk, chicken, and vegetables.
Overall the two are comparable in cost. The peanut ingredients might make panang curry 10-20% more expensive, but not hugely different.
Popularity
Red curry is generally more popular and widely recognized compared to panang curry, especially among those new to Thai cuisine. Possible reasons for its widespread popularity include:
- Red curry paste is more commonly found than panang paste
- Its iconic red color makes it instantly recognizable
- The intense heat and aroma make a bold impression
However, for those who appreciate rich, nutty, savory flavors, panang curry is quickly gaining popularity worldwide. As more people try authentic panang curry at Thai restaurants, they are discovering its unique, delicious qualities.
Conclusion
In the end, whether red or panang curry is “better” comes down to personal taste preferences. Here is a quick recap of their differences:
- Red curry is bolder, spicier, and more aromatic. It has a thin, brothy texture.
- Panang curry is richer, nuttier, and mildly spicy. It has a thick, creamy peanut sauce texture.
For intense spice lovers, red curry takes the crown with its fiery heat. For those who enjoy nutty, savory flavors, panang curry is likely the winner.
Their similarities make both curries excellent additions to the Thai cuisine lexicon. Red curry may be the more popular and recognizable. But panang curry is quickly gaining favor for its complex flavors. At the end of the day, the richness of Thai cuisine gives us the luxury of choosing between two stellar curries that provide their own unique palette of tastes and textures.