Thai Paneer Green Curry Recipe - A delightful combination of assorted vegetables with goodness of coconut milk.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese)(पनीर), Lemon grass(लेमन ग्रास )

Cuisine : Thai

Course : Main Course_Veg

Thai Paneer Green Curry

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Thai Paneer Green Curry checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Papri No Shaak, Chutney Paneer, Simple Cauliflower Sabzi, Litti. Or try out these recipes from Thai Cuisine like Thai Tofu with Vegetables, Chao Tom, Chilli Lime Fish, Thai Hot and Sour Soup.

Thai Paneer Green Curry Recipe - How to make A delightful combination of assorted vegetables with goodness of coconut milk.

Print

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (cottage cheese) 450 grams

  • Lemon grass 2 stalks

  • Lemon leaves 4-5

  • Ginger 1 inch piece

  • Green chillies 6-8

  • Carrots 2 medium

  • Babycorns 6-8

  • Button mushrooms 5-6 medium

  • Broccoli a few florets

  • Fresh coriander leaves a small bunch

  • Spring onions 2

  • Peanuts 1/3 cup

  • Green capsicums 2 medium

  • Basil leaves 1/4 cup

  • Tomatoes 2 medium

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Peppercorns 6-8

  • Cloves 4

  • Oil 1 tablespoon

  • Salt to taste

  • Coconut milk 2 cups

  • Lemon juice 2 tablespoons

Method

Step 1

Cut the paneer into half inch sized cubes. Wash and chop lemon grass. Wash and wipe dry lemon leaves. Peel, wash and grate ginger. Remove stems, wash and chop green chillies. Peel, wash and finely slice carrots. Wash and chop baby corns and mushrooms. Wash broccoli and drain. Clean, wash and chop coriander leaves. Peel, wash and chop spring onions.

Step 2

Roast peanuts and remove skin. Grind coarsely. Wash, deseed and cut capsicum into cubes. Clean and wash basil leaves and drain well. Wash tomatoes and slice thinly. Heat three cups of water in a pan. Add half of the lemon grass, lemon leaves, ginger and green chillies. Boil for five minutes. Strain and keep the stock aside. Make a paste of coriander leaves, spring onions, cumin seeds, coriander seeds, pepper corns, cloves and the remaining lemon grass.

Step 3

Heat oil in a pan, add carrots, baby corns and mushrooms and cook for two to three minutes. Add broccoli and continue to stir fry. Add the ground paste and stir. Add the stock and mix. Add paneer cubes and bring to a boil. Add crushed roasted peanuts and mix. Add capsicum cubes, basil leaves and salt. Mix well. Add coconut milk, tomato slices and lemon juice. Let it simmer for two to three minutes. Serve hot with steamed rice.

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