Paneer simmered in a spicy Thai red curry base blended with fresh spinach purée.
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Blanch the spinach leaves in boiling water for 60 seconds, then immediately shock in ice water to preserve the vibrant green color.
Drain the spinach and blend into a smooth purée using a splash of water or coconut milk; set aside.
Heat coconut oil in a large pan over medium heat and lightly sear the paneer cubes until golden on the edges, then remove and set aside.
In the same pan, sauté the minced shallots and grated ginger until fragrant and softened.
Add the red curry paste to the pan and fry for 2 minutes, stirring constantly until the oil begins to separate from the paste.
Pour in the coconut milk and bring to a gentle simmer, whisking to incorporate the curry paste fully.
Stir in the spinach purée, palm sugar, and fish sauce, then add the seared paneer cubes back into the sauce.
Simmer for 5 minutes on low heat to allow flavors to meld, then stir in fresh Thai basil leaves just before serving.
