Thai Panang Mutton Curry
Thai Panang Mutton Curry

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, thai panang mutton curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

The Best Thai Panang Chicken Curry we've ever made. Cancel your takeout order and give it a try! This Thai panang curry recipe is SO easy to make at home and tastes better than take-out!

Thai Panang Mutton Curry is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Thai Panang Mutton Curry is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have thai panang mutton curry using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Thai Panang Mutton Curry:
  1. Prepare 500 gms mutton with bones
  2. Make ready 2-3 tbsp. oil
  3. Get 1 tbsp. garlic, chopped
  4. Make ready 1/2 cup panang paste
  5. Make ready 1/2 cup thick coconut milk
  6. Make ready 1 cup thin coconut milk
  7. Take 1/2 cup water (opt)
  8. Make ready 5-6 kaffir lime leaves
  9. Get 2-3 fresh red chilies (opt)
  10. Make ready to taste salt
  11. Make ready 1 tsp. sugar
  12. Make ready 1 tsp. tamarind paste

Veggies simmered in Thai curry made with aromatic herbs in coconut and peanut sauce. Thai chicken panang curry is a rich curry with complex flavors. If Thai curry is your favorite curry, you'll find yourself loving this creamy less spicy Panang curry. The creaminess of Panang curry and it's distinct strong.

Steps to make Thai Panang Mutton Curry:
  1. Pressure cook the mutton for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.
  2. Heat oil in a pan and saute the garlic till it changes colour.
  3. Add the panang paste. Cover and cook on a medium flame for 2 minutes.
  4. Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes.
  5. Then add the drained mutton pieces, salt, sugar, chilies
  6. And the thin coconut milk. (Add water if you need a thin gravy).
  7. Mix everything well and simmer till the oil starts to float on the surface.
  8. When done, add the tamarind paste and give it a stir. Switch off the flame.
  9. Serve with plain steamed rice.

Thai panang chicken curry (also spelled penang like the northern Malaysian state) features a warm, rich red curry with flavor notes from Malaysia, Burma Don't be put off by the long list of ingredients in the Thai panang sauce. All of them require little to no preparation and are simply tossed in a food. Remove the chillies from the water (it doesn't matter if you don't drain them completely as some water is fine). Panang Curry (sometimes written Penang Curry) is a dry curry which is fried in coconut milk, and not boiled. It is usually just meat, and is seasoned with sliced lime leaves and sometimes a few leaves of Thai basil.

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