Thai Panang Mutton Curry
Thai Panang Mutton Curry

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, thai panang mutton curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! Panang curry pastes vary somewhat from brand to brand, but they typically include dried chili peppers, galangal, ginger, lemongrass, kaffir lime zest, kaffir lime leaves, coriander root, coriander seeds, and. Thai chicken panang curry is a rich curry with complex flavors.

Thai Panang Mutton Curry is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Thai Panang Mutton Curry is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

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

Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty kaffir lime flavour. The Best Thai Panang Chicken Curry we've ever made. Cancel your takeout order and give it a try! Panang Curry is a classic dish of tender meat drenched in a rich curry sauce.

Instructions 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.

Recipe from Pailin Chongchitnant of Hot Thai Kitchen. 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. Rich and creamy Thai Panang curry recipe. Veggies simmered in Thai curry made with aromatic herbs in coconut and peanut sauce.

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