Thai Panang Paneer Curry

Name: Thai Panang Paneer Curry
Cuisine: Indian
Ingredients: For Thai Panang Curry Paste -; 1 small onion, chopped; 5-6 garlic cloves; 1" galangal / ginger, sliced; 8-10 dry red chillies, soaked in water for 10-15 minutes; 1/4 cup coriander roots, chopped; 1/2 tsp lime zest; 2-3 lemon grass (bottom part), sliced; 4-5 kaffir lime leaves; 2 tbsp roasted peanuts, powdered; 1 tsp roasted coriander powder; 1 tsp roasted cumin powder; 1/2 tsp pepper powder; 2 tbsp tomato ketchup; 1 tsp tamarind paste; 1 tsp sugar; to taste salt; For Thai Panang Curry; 200 gms paneer, cubed; 2-3 tbsp oil; 3/4 cup panang paste; 1 cup coconut milk; 2-3 green chilies, slit; to taste salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

#milk - This is the vegetarian version of the popular Thai Panang curry that is originally prepared with chicken / mutton. Today I prepared it with paneer, using my homemade panang curry paste. This is quite an amazing curry that has some intense flavour and aroma coming from the lemongrass, kaffir lime leaves and coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice.

Bethica Das @kitchen_flavours

Saved

Ingredients

ForThai Panang Curry Paste -
1small onion, chopped
5-6garlic cloves
1" galangal / ginger, sliced
8-10dry red chillies, soaked in water for 10-15 minutes
1/4 cupcoriander roots, chopped
1/2 tsplime zest
2-3lemon grass (bottom part), sliced
4-5kaffir lime leaves
2 tbsproasted peanuts, powdered
1 tsproasted coriander powder
1 tsproasted cumin powder
1/2 tsppepper powder
2 tbsptomato ketchup
1 tsptamarind paste
1 tspsugar
to tastesalt
ForThai Panang Curry
200 gmspaneer, cubed
2-3 tbspoil
3/4 cuppanang paste
1 cupcoconut milk
2-3green chilies, slit
to tastesalt

Saved

Steps

1

Thai Panang Curry Paste - Blend all the above mentioned ingredients to a smooth paste by adding some water. Store in an airtight container to be used later.
2

Thai Panang Paneer Curry - Heat oil in a pan / kadhai and add the panang paste. Cover and cook on a medium flame for 2 minutes. Add salt, chilies, paneer cubes and coconut milk.
3

Simmer, covered on a medium flame for 2-3 minutes. Switch off the flame and transfer to a serving dish. Enjoy with plain steamed rice.