Paneer Red Curry (Edit recipe)

the_happy_veg

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Rich and coconutty, spicy AF, and full of tender veggies and hearty paneer cheese.

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Original recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

21

Serves: 4

Ingredients

4 cups Brown Rice, Cooked. 1 C per serving
350 grams Paneer, Cut in to approximately 3/4" cubes
2 Tbsp Cornstarch
2 Tbsp Coconut Oil

Curry

2 Tbsp Coconut Oil
1 whole Yellow Onion, chopped
2 whole Bell Pepper, Not green. Sliced in to strips
5 cloves Garlic, crushed & minced
1 Tbsp Ginger Paste
4 whole Thai Chili, sliced
1 whole Broccoli, crown. Broken down in to florets
3 Tbsp Red Curry Paste
400 ml Coconut Milk, Full Fat
1 pieces Lemongrass
1 tsp Soy Sauce
0.5 Tbsp Brown Sugar
0.25 cup Cilantro
1 Tbsp Basil, Fresh, torn
1 whole Lime, juice
1 whole Himalayan Pink Salt, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating 2 Tbsp. coconut oil in a large, deep skillet set to about medium heat. Toss the paneer together with the corn starch in a mixing bowl and add it to the skillet once heated. Fry the paneer until crispy and golden on most of the sides. Remove the paneer from the pan and transfer back to the mixing bowl that had the corn starch. Toss it around and season with sea salt. Set aside.
Add another 2 Tbsp. coconut oil to the same skillet. Once melted, add the onion and sliced pepper and a good pinch of salt. Cook 5 minutes stirring often. Make a well in the center of the pan and drop in the chilis, garlic, and ginger. Let them sizzle in the center of the pan for a minute or so before stirring everything together and continuing to cook for 2 - 3 more minutes.
Now, add the red curry paste, broccoli florets, another hit of salt, and about 1/4 c water. Stir, cover, and let the broccoli cook for about 5 minutes. Pour in the coconut milk and let it come to a boil. Once boiled, add the soy sauce, 1 Tbsp. fresh basil, half the cilantro, brown sugar, lime juice, and a good pinch of sea salt. Smash the lemon grass a little and add that as well. Stir and return the cooked paneer back to the skillet. Reduce heat to medium low and cover for about 10 - 15 minutes until the broccoli is tender. Remove cover and continue to simmer until liquid has reduced and curry is nice and rich. Pluck out the lemon grass and taste, adjusting salt if desired.
For service, serve brown rice and smother in paneer curry. Garnish with fresh cilantro & basil, additional chilis if you want that punch of heat, and lime wedges. ENJOY!

Notes

Optional Garnish - Lime Wedges, Sliced Green Onions, Cilantro, Basil, Chilis

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1288
Fat:	62 g
Carbohydrates:	143 g
Protein:	32 g
Cholesterol:	93 g
Sodium:	496 mg
Fiber:	9 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.