Mild Thai yellow curry with turmeric, potatoes, peas, and soft paneer.
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Heat one tablespoon of oil in a non-stick pan and lightly sear the paneer cubes until golden on the edges, then set aside.
In a large pot or wok, heat the remaining oil over medium heat and add the yellow curry paste, stirring for 2 minutes until fragrant.
Add the turmeric powder and half of the coconut milk, stirring constantly until the oil begins to separate from the cream.
Stir in the diced potatoes, the remaining coconut milk, and the vegetable broth, then bring to a gentle simmer.
Cover and cook for 10-12 minutes, or until the potatoes are fork-tender.
Add the green peas, seared paneer, soy sauce, and sugar, stirring gently to combine without breaking the paneer.
Simmer for another 3-5 minutes until the peas are bright green and the sauce has thickened slightly.
Taste and adjust seasoning, then serve hot garnished with fresh cilantro over jasmine rice.
