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The ingredients needed to prepare Thai Panang Mutton Curry:
- You need 500 gms mutton with bones
- Get 2-3 tbsp. oil
- Prepare 1 tbsp. garlic, chopped
- You need 1/2 cup panang paste
- Take 1/2 cup thick coconut milk
- Use 1 cup thin coconut milk
- Provide 1/2 cup water (opt)
- Prepare 5-6 kaffir lime leaves
- You need 2-3 fresh red chilies (opt)
- Take to taste salt
- Provide 1 tsp. sugar
- You need 1 tsp. tamarind paste
Steps to make Thai Panang Mutton Curry:
- 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.
- Heat oil in a pan and saute the garlic till it changes colour.
- Add the panang paste. Cover and cook on a medium flame for 2 minutes.
- Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes.
- Then add the drained mutton pieces, salt, sugar, chilies
- And the thin coconut milk. (Add water if you need a thin gravy).
- Mix everything well and simmer till the oil starts to float on the surface.
- When done, add the tamarind paste and give it a stir. Switch off the flame.
- Serve with plain steamed rice.
The much hallowed balance of salty sour and sweet, that is the key to an excellent Thai meal and the most delicious curry you've ever had. I was able to spend six months in Thailand where I had the pleasure of studying at different cooking schools. I was on a quest to uncover the recipe for a quick and. Panang curry (พะแนง) is a type of Thai curry that is generally milder than other Thai curries, making it a very popular choice for people who don't normally like spicy foods. This recipe is pork panang, which is thin sliced pork tenderloin in a curry and coconut sauce with pea eggplants, basil, and mild chilies.
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