Thai Green Curry Palak Paneer Fusion
A fusion dish using coconut milk, lemongrass, and green chili with traditional paneer.
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Ingredients
- 400 grams Paneer cubes
- 500 grams Fresh spinach leaves
- 1 can (400ml) Full-fat coconut milk
- 3 tablespoons Thai green curry paste
- 1 piece Lemongrass stalk, bruised
- 2 pieces Fresh green chilies(optional)
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Coconut oil
- 3 leaves Kaffir lime leaves
- 1 tablespoon Fish sauce or Soy sauce
- 1 teaspoon Palm sugar(optional)
Instructions
- 1
Blanch the spinach leaves in boiling water for 2 minutes, then immediately shock in ice water to retain the vibrant green color.
- 2
Blend the blanched spinach with the green chilies into a smooth puree and set aside.
- 3
Heat coconut oil in a large pan and lightly sear the paneer cubes until golden; remove and set aside.
- 4
In the same pan, sauté the ginger-garlic paste and Thai green curry paste for 2 minutes until fragrant.
- 5
Pour in the coconut milk and add the bruised lemongrass and kaffir lime leaves, simmering gently for 5 minutes.
- 6
Stir in the spinach puree, palm sugar, and soy sauce, mixing well to combine the Thai and Indian flavors.
- 7
Add the seared paneer cubes back into the sauce and simmer for another 3-4 minutes until the curry thickens slightly.
- 8
Remove the lemongrass stalk and lime leaves before serving hot with jasmine rice or garlic naan.
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