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Home Dish Thai Panang Paneer Curry

Thai Panang Paneer Curry

Name: How to cook Thai Panang Paneer Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Bethica Das

Thai Panang Paneer Curry

#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.

Ingredient

For

Thai Panang Curry Paste -

small onion, chopped

5-6

garlic cloves

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

Cooking instructions

* Step 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.

* Step 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.