Paneer & Spring Veg Green Curry

Paneer & Spring Veg Green Curry

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

Yields: 4 - 5 Servings

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1. Add the basmati rice and required water to a small saucepot set to medium high heat. Once boiled, reduce heat to medium low, cover, and cook for 25 minutes (or according to package directions). Remove lid, fluff with a fork, and set aside covered until needed.

 

1. Begin heating the coconut & vegetable oils on medium heat in a 12” skillet. Once heated, add the paneer cubes and let them sear until crispy and golden, flipping them to another side using tongs. Cook them on a couple of sides for about 2 minutes per side. Once the paneer is nice and seared, transfer the paneer to a paper towel lined plate and sprinkle them generously with sea salt.

 

1. Now, add the garlic, lemongrass, ginger paste, Thai chilis, green curry paste, and green onions to the skillet. Season with sea salt and cracked pepper, stir, and cook for about 3 minutes. Next, add the snow peas and corn, & continue to cook for 2 – 3 minutes. Pour in the vegetable broth and coconut milk and wait for the mixture to come to a boil. Once boiled, reduce the heat to medium low and add the stir in the dried basil and about 1/3 tsp. sea salt. Cover and simmer for 10 min. Add the asparagus and edamame, stir, and cover for another 7 – 10 minutes until veggies are cooked but have a slight crisp. Stir in the juice of 1 lime, taste, and adjust salt / pepper if desired. You can either add the cooked paneer back to the pan and stir everything together or arrange the paneer over your dish, ladling some of the curry sauce over them as you serve up.

 

1. For service, add desired amount of cooked basmati to a bowl and ladle over desired amount of curry. Finish with an array of fresh topping including fresh cilantro, green onion, chopped raw cashews, sliced chilis, and lime wedges. ENJOY!

                 Grocery List

• 400g Paneer, cut into roughly 1” sized cubes
• 1 ½ C Brown Basmati Rice
• 2 Tbsp. vegetable Oil
• 2 Tbsp. Coconut Oil
• 4 cloves Garlic, minced
• 2 Tsp. Lemon Grass, minced (1 Tsp. Lemon Grass Paste)
• 2 Tsp. Ginger Paste
• 4 Red Thai Chilis, thinly sliced
• 5 Tbsp. Vegan Green Curry Paste
• 1 Bunch Green Onions, chopped
• ½ Bunch Asparagus, trimmed and chopped
• 100g Snow Peas, roughly chopped
• 1 C Frozen Edamame Beans
• 1 Cob Peaches & Cream Corn, corn removed
• 400ml Full-fat Coconut Milk
• 1/3 C Low Sodium Vegetable Broth
• ½ Tsp. Dried Basil
• 1 Lime
• Sea Salt & Cracked Pepper

 

• GARNISH – Fresh Cilantro, Green Onions, Raw Cashews, Lime Wedges, Thai Chilis

VEGAN Green Curry Paste

It was so difficult to find curry pastes that didn't contain fish of some sort. Save yourself the trouble of searching for it and just use the links below. You'll thank me later.