Serves 6
35 min
Paneer Thai Green Curry
Recipe GLPR9779a396f15b5a
A vibrant Thai green curry featuring tender paneer cheese and fresh vegetables in a fragrant coconut-based sauce infused with lemongrass, galangal, and Thai basil. This aromatic main course is vegetarian, dairy-rich, and free from common allergens.
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Ingredients
250 grams Paneer cheese, cubed
4 teaspoons Olive oil
2 stalks Fresh lemongrass stalks, chopped
1 inch Fresh galangal, peeled and chopped
3 Thai green chillies, seeded and chopped
2 leaves Fresh Thai basil leaves
2 Kaffir lime leaves, torn
1 Carrot, diced
1 Shallot, minced
¼ cup Broccoli florets
½ Bell pepper, diced
1 can (14 oz) Coconut milk
Salt, to taste
1 tablespoon Fresh lemon juice
1 teaspoon Raw honey
Directions
Prepare all ingredients. Cut the paneer cheese into bite-sized cubes. Dice the carrot and bell pepper into similar-sized pieces. Cut the broccoli into small florets. Mince the shallot and set aside.
Create the curry paste by combining the chopped lemongrass, galangal, Thai green chillies, Thai basil leaves, and kaffir lime leaves in a food processor or mortar. Pulse until a smooth, fragrant paste forms.
Heat the olive oil in a large pan or wok over medium heat. Add the curry paste and sauté for 2-3 minutes, stirring constantly to release the aromatics.
Stir in the minced shallot and cook for 1 minute until fragrant. Pour in the coconut milk and stir well to combine with the curry paste.
Add the diced carrot and broccoli florets to the pan. Season with salt to taste, then add the lemon juice and honey. Bring the mixture to a gentle boil and simmer for 5 minutes until the vegetables begin to soften.
Gently add the paneer cubes and bell pepper to the curry. Stir carefully to distribute the paneer evenly throughout the sauce. Simmer for 5 more minutes until the paneer is heated through and the vegetables are tender.
Taste and adjust seasoning with additional salt or lemon juice as needed. Serve hot as a main course.
