Panang curry is a thick and creamy curry that has more luxuriously rich coconut cream than other curries. The name actually comes from an ancient Khmer word for “cross” — as in, to sit cross-legged. In the old days, chickens were grilled by crossing the legs and sitting them upright on the grate. The sitting chickens would be basted with a red curry paste that contained ground roasted peanuts and coconut cream. Over time, panang chicken became a simplified one-pot dish cooked on the stove instead of the grill.
