NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
Like I had mentioned in my Panang curry paste recipe, Panang (also spelled พะแนง, Penang and Phanaeng) curry is a mild Thai curry that gets its name from the Malaysian island of Penang. It is similar to Thai red curry but is richer and creamier, and typically uses crushed peanuts as a major part of the dish (I personally use cashews). It is often served with beef, pork, chicken or shrimp in Thai restaurants in the United States, although beef is the traditional meat used in this dish. We love to make this curry with all of these meats, but typically we use chicken for its taste and texture.