So that you is likely to be preparing Thai Panang Mutton Curry recipes for your family but this tips may be useful.
By no means cook dinner this stuff in an Air Fryer
In the previous couple of years, Air Fryers have grow to be very talked-about as well as a necessary kitchen appliance. Basically an amped-up countertop convection oven, it is fairly incessantly beneficial by cooking experts to arrange frozen food, bake cookies, and even fry bacon, hen and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has so much much less fats. This cooking method might also lower down on some of the other harmful effects of oil frying.


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 Coconut Oil Is A Fantastic Product And Can Also Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to thai panang mutton curry recipe. You can cook thai panang mutton curry using 12 ingredients and 9 steps. Here is how you achieve it.

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