Green Thai Curry Kofta
Soft paneer balls served in a vibrant, spicy green curry sauce with Thai basil.
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Ingredients
- 250 grams Paneer, crumbled
- 1 medium Boiled potato, mashed
- 2 tablespoons Cornstarch
- 3 tablespoons Green Thai curry paste
- 400 ml Coconut milk
- 1/2 cup Vegetable broth
- 1 teaspoon Palm sugar or brown sugar
- 1 tablespoon Soy sauce
- 1/2 cup Fresh Thai basil leaves
- 3 pieces Kaffir lime leaves, torn
- 2 pieces Green chilies, slit(optional)
- 2 cups Oil for deep frying
Instructions
- 1
In a large bowl, combine the crumbled paneer, mashed potato, cornstarch, and a pinch of salt until a smooth dough forms.
- 2
Shape the paneer mixture into small, walnut-sized balls (koftas) and ensure there are no cracks on the surface.
- 3
Heat the oil in a deep pan and fry the koftas on medium heat until they are golden brown and crispy, then drain on paper towels.
- 4
In a separate wok, heat one tablespoon of oil and sauté the green curry paste for 2 minutes until fragrant.
- 5
Slowly pour in the coconut milk and vegetable broth, stirring constantly to incorporate the paste into a smooth sauce.
- 6
Add the kaffir lime leaves, soy sauce, and sugar; simmer the sauce on low heat for 5-7 minutes until it thickens slightly.
- 7
Gently fold in the fried koftas and the fresh Thai basil leaves, allowing them to soak in the sauce for just 1 minute.
- 8
Remove from heat immediately and serve hot with jasmine rice or rice noodles.
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