Paneer Red Curry

Paneer Red
Curry

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Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

• 350g Paneer Cheese, cut in to about 3/4" cubes
• 2 Tbsp. Corn Starch
• 2 Tbsp. Coconut Oil
• Sea Salt
• 3 C + Cooked Brown Rice

CURRY

• 2 Tbsp. Coconut Oil
• 1 Yellow Onion, chopped
• 2 Bell Peppers, sliced
• 5 cloves Garlic, crushed & minced
• 2" Piece of Fresh Ginger, grated
• 4 Green Thai Chilis, thinly sliced
• 1 Broccoli Crown, broken down in to smaller florets
• 3 Tbsp. Red Curry Paste
• 400ml Full Fat Coconut Milk
• 1 Stalk Lemon Grass
• 1 Tsp. Soy Sauce
• 1/2 Tbsp. Brown Sugar
• 1.4 C Fresh Cilantro
• 1 Tbsp. Fresh Basil, chopped
• 1 Lime, juiced
• Sea Salt
• Green Onion - Garnish
• Fresh Basil - Garnish
• Green Chilis - Garnish
• Lime Wedges - Garnish

DIRECTIONS

• Begin heating 2 Tbsp. coconut oil in a large, deep skillet set to about medium heat. Toss the paneer together with the corn starch in a mixing bowl and add it to the skillet once heated. Fry the paneer until crispy and golden on most of the sides. Remove the paneer from the pan and transfer back to the mixing bowl that had the corn starch. Toss it around and season with sea salt. Set aside.​

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• Add another 2 Tbsp. coconut oil to the same skillet. Once melted, add the onion and sliced pepper and a good pinch of salt. Cook 5 minutes stirring often. Make a well in the center of the pan and drop in the chilis, garlic, and ginger. Let them sizzle in the center of the pan for a minute or so before stirring everything together and continuing to cook for 2 - 3 more minutes.
• Now, add the red curry paste, broccoli florets, another hit of salt, and about 1/4 c water. Stir, cover, and let the broccoli cook for about 5 minutes. Pour in the coconut milk and let it come to a boil. Once boiled, add the soy sauce, 1 Tbsp. fresh basil, half the cilantro, brown sugar, lime juice, and a good pinch of sea salt. Smash the lemon grass a little and add that as well. Stir and return the cooked paneer back to the skillet. Reduce heat to medium low and cover for about 10 - 15 minutes until the broccoli is tender. Remove cover and continue to simmer until liquid has reduced and curry is nice and rich. Pluck out the lemon grass and taste, adjusting salt if desired.
• For service, serve brown rice and smother in paneer curry. Garnish with fresh cilantro & basil, additional chilis if you want that punch of heat, and lime wedges. ENJOY!

HAPPY VEG