Episode 3: Gang Phed and Panang

Igniting the Palate: A Journey Through Thailand's Crimson Curries

While the regal allure of Massaman curry captivates the senses, another pair of Thai curries commands attention with their fiery intensity and bold flavours. They are introducing the dynamic duo of Gang Phed (Red Curry) and Panang—two culinary icons that have left an indelible mark on the global gastronomic landscape.

"These curries," says Gai, the passion of a faithful culinary caretaker shone brightly in her eyes, "are the heart and soul of Thai cuisine. They ignite the senses and transport you to the vibrant streets of our kingdom."

The origins of these crimson curries can be traced back to the Ayutthaya Kingdom, a prosperous era in Thai history when the spice trade greatly influenced the nation's culinary traditions. As merchants from India, China, and the Malay Archipelago brought their aromatic wares to the Siamese capital, local chefs began experimenting with integrating these intense flavours into their culinary repertoire.

"It was a time of incredible cultural exchange," Gai explains, her hands expertly chopping a mound of fresh chillies. "Our chefs were like alchemists, blending the fiery spices of the East with the creamy richness of our coconut milk and herbs."

During this time, the foundations for Gang Phed and Panang were laid. The former, a vibrant red curry, drew inspiration from the fiery curries of southern India. At the same time, the latter, a richer, more concentrated version, took cues from the coconut-based curries of the Malay Peninsula.

As Gai prepares the curry paste, the atmosphere is rich with the alluring scents of spices being toasted and aromatic herbs. "In the traditional Gang Phed," she says, "we use a blend of dried chillies, lemongrass, galangal, and kaffir lime leaves. The key is to strike the perfect balance between heat and depth of flavour."

For the Panang, Gai's approach is equally meticulous. "Panang is like the sophisticated cousin of Gang Phed. It's richer, more complex, with a hint of sweetness to balance the heat." She adds roasted peanuts, cumin, and coriander root, creating a vibrant and nuanced paste.

As the Ayutthaya Kingdom gave way to the Rattanakosin era and the establishment of the Kingdom of Siam, these two curries continued to evolve, each developing its distinct personality and following. Gang Phed, with its bold, assertive flavours, became a staple in the everyday meals of the Thai populace, while Panang, with its more complex and nuanced profile, gained favour among the royal elite.

"Today," Gai says, "these curries are beloved fixtures in Thai cuisine, both at home and abroad. But the true essence lies in the traditional recipes passed down through generations."

At our Hua Hin Thai restaurant, Baan Gliwang, the chefs uphold the time-honoured techniques and flavour profiles that have defined these iconic dishes for generations. As we savour the bold, fiery flavours of Gang Phed and the rich, complex aromas of Panang, we're not just indulging in a culinary experience – we're beginning a journey through Thailand's vibrant history, a story of cultural exchange, culinary innovation, and the enduring legacy of these crimson curries.