A fusion twist using coconut milk, lemongrass, and green chili paste with paneer and peas.
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Heat one tablespoon of oil in a pan and lightly sear the paneer cubes until golden on the edges, then set aside.
In the same pan, add the remaining oil and sauté the ginger-garlic paste and green curry paste for 2 minutes until fragrant.
Pour in half of the coconut milk and stir constantly until the oil begins to separate from the paste.
Add the bruised lemongrass, kaffir lime leaves, and the remaining coconut milk, bringing the mixture to a gentle simmer.
Stir in the green peas and cook for 3-4 minutes until they are tender but still vibrant green.
Add the seared paneer cubes, soy sauce, and sugar, stirring gently to coat the paneer without breaking it.
Simmer everything together for another 3 minutes to allow the paneer to absorb the aromatic Thai flavors.
Remove the lemongrass stalk and garnish with fresh cilantro before serving hot with jasmine rice.
