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Saturday, 15 April 2017

Thai Panang Mutton Curry


          Today I was able to dish out this amazing Thai Panang Curry with the prepared homemade Panang Curry Paste that I made recently. (The recipe can be found in my website). As mentioned earlier, I had the opportunity of tasting this curry recently and really fell in love with it. 

          It had such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy had a creamy consistency and was spicy, sweet and sour. It is best relished with plain steamed rice. (The recipe of the curry paste is given below for your reference). So check for a step by step method with pictures to prepare this Oriental delicacy.










  • 500 gms mutton with bones
  • 2-3 tbsp. oil
  • 1 tbsp. garlic, chopped
  • 1/2 cup panang paste
  • 1/2 cup thick coconut milk
  • 1 cup thin coconut milk
  • 1/2 cup water (opt)
  • 5-6 kaffir lime leaves
  • 2-3 fresh red chilies (opt)
  • salt to taste
  • 1 tsp. sugar
  • 1 tsp. tamarind paste









          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, thin coconut milk and the chilies. (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 and serve with plain steamed rice.





                               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.




Thai Panang Curry Paste - 


  • 1 small onion, chopped
  • 5-6 garlic cloves
  • 1" galangal, sliced
  • 8-10 dry red chilies, soaked in water for 10-15 minutes
  • 1/4 cup coriander roots, chopped
  • 1/2 tsp. lime zest
  • 1 lemongrass (bottom part), sliced
  • 4-5 kaffir lime leaves
  • 1/2 tsp. shrimp paste
  • 1-2 tbsp. fried peanuts, powdered
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. pepper powder
  • 1-2 tbsp. tomato ketchup 
  • salt to taste





          Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.


Note:
1. For a vegetarian version, just skip the shrimp paste.
2. If shrimp paste is unavailable, go for homemade fried and ground prawns.











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