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Thai Panang Mutton Curry
Thai Panang Mutton Curry

Before you jump to Thai Panang Mutton Curry recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

A lot of us think that comfort foods are bad for us and that we have to keep away from them. Often, if your comfort food is a high sugar food or some other junk food, this is true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. Some foods really do boost your mood when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.

It’s easy to fight your bad mood when you eat grains. Barley, quinoa, millet, teff, etc are all excellent for helping you feel better. These grains fill you up better and that can help elevate your moods too. Feeling hungry can really make you feel terrible! The reason these grains are so good for your mood is that they are not hard to digest. You digest these foods faster than other things which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

Now you know that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try these hints instead!

We hope you got insight from reading it, now let’s go back to thai panang mutton curry recipe. To make thai panang mutton curry you need 12 ingredients and 9 steps. Here is how you do it.

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

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