Phanaeng, also spelled phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao, published in 1890. A popular phanaeng curry dish is pork phanaeng.
Yellow curry is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West.
Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp.
Chilli paste in oil Colour: reddish brown Fried chilli and garlic aroma Flavour: sweet, sour, salty and hot taste
Chilli paste in oil Colour: reddish brown Fried chilli and garlic aroma Flavour: sweet, sour, salty and hot taste
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