Pair Wine with Panang Curry

Panang curry is the most refined of the Thai red curries—less spicy, more concentrated. It features thick coconut cream, toasted peanuts, red chili paste, and fragrant herbs like kaffir lime and sweet basil. Served with beef or chicken, it’s deeply satisfying and subtly sweet.

Pairing wine with Panang is about texture, warmth, and aromatic depth.

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🍷 Best Wine Pairings

Pinot Noir
Light tannins and earthy elegance make Pinot Noir a beautiful match for beef Panang. It lifts the richness while respecting the dish’s herbal undertone.

Chardonnay (Lightly Oaked or Unoaked)
Creamy coconut and roasted peanuts need a rounded white. Chardonnay brings body and freshness—ideal for chicken or vegetarian versions.

Rosé
A dry, Grenache-based rosé offers contrast and lift without overpowering. A smart choice for lunch service or lighter servings.

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🧠 Why It Works

Panang has power, but it’s slow and warm—not sharp. Wines should offer balance and comfort. Acidity cuts the fat. Soft tannins handle protein. Aromatics bridge spice and citrus.

Avoid bold reds and aggressive oak. This is a curry that rewards subtlety.

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❄️ Serving Tips

– Serve reds slightly cool (12–14°C), whites around 8–10°C
– Use medium to wide glasses to unlock aromatics
– Chill rosé well if serving during the day (6–8°C)