Kaeng panang

Phanaeng , also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับข้าว), published in 1890. A popular phanaeng curry dish is pork phanaeng.[citation needed] In Thailand, this curry is usually eaten with rice. The etymology of the word phanaeng is unknown, but it may derive from the Malay word panggang, meaning "grilled."

Source: Wikipedia