Panaeng Curry is one of my favorite Thai curries because it’s creamy, mild and not as spicy as other Thai curries. Panaeng curry paste has peanuts and the usual Thai ingredients like lemon grass, galangal, garlic, coriander seeds etc.
This curry usually is drier than most Thai curries. Its dryness is acieved by reduction, which, at the end, leaves the curry with an intense taste.
I usually double the ingredients for the curry paste and freeze half of it in freezer safe container or in a ziploc bag for later use. Recipe from Buddha’s Table.