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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Basil Leaves (बेसिल के पत्ते )

Cuisine : Thai

Course : Main Course Vegetarian

Thai Paneer Green Curry Recipe Card

Thai Paneer Green Curry

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

For more recipes related to Thai Paneer Green Curry checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Mooli-Moong wadi, Kadai Chole, Potato Peas Masala, Jackfruit Puzhukku.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Paneer Green Curry Recipe

  • Cottage Cheese 450 grams

  • Basil Leaves 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


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.