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Sunday, 3 June 2018

Thai panang Paneer Curry


          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.










Thai Panang Curry Paste - 


  • 1 small onion, chopped
  • 5-6 garlic cloves
  • 1" galangal / ginger, sliced
  • 8-10 dry red chilies, soaked in water for 10-15 minutes
  • 1/4 cup coriander roots, chopped
  • 1/2 tsp. lime zest
  • 2-3 lemongrass (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 
  • salt to taste





           Blend all the above mentioned ingredients to a smooth paste by adding some water. Store in an airtight container to be used later.



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 
  • salt to taste




         
          Heat oil in a pan / kadai and add the panang paste. Cover and cook on a medium flame for 2 minutes. Add salt, chilies, paneer cubes and coconut milk. 

          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.



















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