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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 Here Are Some Simple Explanations Why Consuming Apples Is Good.

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Your heart is an additional thing which really can be helped by eating apples. Many of the things you find in apples, and yes this involves fiber, can actually help to supply you with a healthy heart. These ingredients will even help to reduce your cholesterol, which is also beneficial to promoting heart health. Needless to say to get all the advantages from apples you should know that most of the benefits can be found in the apples skin. If you happen to be one of the individuals who skin their apple before feeding on it, you may want to change that habit so that you are obtaining all the benefits from the apple that you can get.

In conclusion, I guess an apple a day definitely can keep the doctor away and now you recognize why. The one thing you should recognize is that we only discussed a handful of the benefits of eating apples. Every one of the benefits would take us too much time to include in this post, however the information is out there. So do yourself a favor and pick up some apples when you go to the store. It can really help your health and wellbeing for short term and also for the long haul.

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

The ingredients needed to prepare Thai Panang Mutton Curry:
  1. Provide 500 gms mutton with bones
  2. Provide 2-3 tbsp. oil
  3. Get 1 tbsp. garlic, chopped
  4. Get 1/2 cup panang paste
  5. Provide 1/2 cup thick coconut milk
  6. Prepare 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. You need to taste salt
  11. Use 1 tsp. sugar
  12. Use 1 tsp. tamarind paste
Instructions 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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