Red Curry Paneer and Peas
Spicy Thai red curry base with bamboo shoots, green peas, and seared paneer chunks.
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Ingredients
- 400 grams Paneer, cubed into 1-inch pieces
- 3 tablespoons Thai red curry paste
- 400 ml Coconut milk, full-fat
- 1 cup Bamboo shoots, sliced and drained
- 1 cup Frozen green peas
- 1 tablespoon Fish sauce (or soy sauce for vegetarian)
- 1 tablespoon Palm sugar or brown sugar
- 4 leaves Makrut lime leaves, torn
- 1/2 cup Thai basil leaves(optional)
- 2 tablespoons Vegetable oil
Instructions
- 1
Heat one tablespoon of oil in a non-stick pan over medium-high heat and sear the paneer cubes until golden brown on all sides, then set aside.
- 2
In a large wok or heavy-bottomed pot, heat the remaining oil over medium heat and add the red curry paste, stirring constantly for 2 minutes until fragrant.
- 3
Slowly pour in half of the coconut milk, whisking it into the paste until the red oil begins to separate and rise to the surface.
- 4
Add the remaining coconut milk, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.
- 5
Stir in the bamboo shoots and torn lime leaves, allowing them to cook in the sauce for about 5 minutes to infuse flavor.
- 6
Add the seared paneer cubes and the green peas to the pot, simmering for another 3-4 minutes until the peas are tender and paneer is heated through.
- 7
Turn off the heat and fold in the fresh Thai basil leaves until they just begin to wilt.
- 8
Serve immediately over steamed jasmine rice, garnished with extra lime leaves if desired.
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