Name: Thai Panang Mutton Curry recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 gms mutton with bones; 2-3 tbsp.oil; 1 tbsp. garlic, chopped; 1/2 cup panang curry 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

ABOUT Thai Panang Mutton Curry RECIPE

This amazing curry has such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice.

Ingredients Serving: 4

500 gms mutton with bones
2-3 tbsp.oil
1 tbsp. garlic, chopped
1/2 cup panang curry 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

Instructions

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.

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