What is the name of the Thai curry made with coconut cream and roasted peanuts?

The Thai curry made with coconut cream and roasted peanuts is Panang Curry, also spelled Phanaeng or Panang. It is a rich, relatively thick Thai curry usually made with a concentrated red curry paste, coconut milk or cream, meat, and crushed or ground peanuts.

Compared with many other Thai curries, Panang is often less soupy and has a rounded, nutty flavor. Its paste commonly includes dried red chilies, galangal, lemongrass, shallots, garlic, coriander seeds, cumin, shrimp paste, and other aromatics. Makrut lime leaves are frequently sliced finely and added for a vivid citrus fragrance.

Beef and chicken are common proteins, though pork and vegetarian versions are also found. The curry is generally served with steamed jasmine rice, which absorbs its rich sauce. Panang is often confused with Massaman Curry because both may contain peanuts and warm spices. Massaman, however, is more strongly associated with Muslim and South Asian influences and commonly includes potatoes and a more pronounced sweet-spiced profile. Panang’s defining character is its dense red curry sauce and peanut-lime aroma.