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Before you jump to Thai Panang Mutton Curry recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
Many of us believe that comfort foods are bad for us and that we should keep away from them. However, if your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be completely nutritious and it’s good for you to eat them. Several foods really do raise your mood when you consume them. If you seem to be a little bit down and you’re needing an emotional pick me up, try several of these.
Some grains are really great for fighting off bad moods. Millet, quinoa, barley, etc are excellent at helping you be happier. They help you feel full too which can really help to make your mood better. Feeling hungry can be terrible! The reason these grains can improve your mood is that they are easy for your body to digest. You digest them faster than other foods which can help increase your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.
As you can see, you don’t have to turn to junk food or foods that are bad for you just so to feel better! Try these hints instead!
We hope you got insight 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 cook it.
The ingredients needed to make Thai Panang Mutton Curry:
- Prepare 500 gms mutton with bones
- You need 2-3 tbsp. oil
- Use 1 tbsp. garlic, chopped
- You need 1/2 cup panang paste
- Prepare 1/2 cup thick coconut milk
- Take 1 cup thin coconut milk
- Prepare 1/2 cup water (opt)
- Use 5-6 kaffir lime leaves
- Take 2-3 fresh red chilies (opt)
- Prepare 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.
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