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Thai Panang Paneer Curry

0 20 mins 1 Servings

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Thai Panag Paneer Curry is a protein rich, flavourful curry with a perfect balance of mild sweet, spicy, and creamy flavours. It goes well with rotis or rice and makes a great lunch or dinner option.

Nutritional info

262.18 kcal

Nutritional Distribution

Carbohydrate 16.65 gm
Protein 6.33 gm
Fat 14.42 gm
Fiber 1.29 gm

Ingredients

Water

30 Ml(30.0 ml) Water

Paneer

1/4 Cube Cup(43.0 gm) Paneer

Red Chilly

2 Number(2.0 gm) Red Chilly

Galangal

4 Gram(4.0 gm) Galangal

Garlic

1 Number(2.0 gm) Garlic

Shallots

1 Small(6.0 gm) Shallots

Lemon Grass

1/2 Chopped Tbsp(3.0 gm) Lemon Grass

Coriander Leaves

1 Chopped Tbsp(3.0 gm) Coriander Leaves

Lime Leaves

3 Gram(3.0 gm) Lime Leaves

Shrimp Paste

1/2 Tsp(3.0 gm) Shrimp Paste

Jeera Powder

1/8 Tsp(0.21 gm) Jeera Powder

Dhania Powder

1/4 Tsp(0.41 gm) Dhania Powder

Peanuts

1 Tsp(4.0 gm) Peanuts

Oil

1/2 Tsp(2.0 ml) Oil

Coconut Milk

1.5 Tbsp(23.0 gm) Coconut Milk

Jaggery

1/2 Tbsp(8.0 gm) Jaggery

Coconut Cream

1/4 Tbsp(4.0 gm) Coconut Cream

Vietnamese Style Fish Sauce

1 Tsp(5.0 ml) Vietnamese Style Fish Sauce

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Steps

Step 1 For Curry PasteIn a grinder add 2 soaked red chilly,4 gm chopped galangal,1 number garlic clove,1 small shallot,1/2 tbsp chopped lemongrass,1/2 tsp shrimp paste,1/8th tsp cumin powder,1/4th tsp coriander powder,1 tsp groundnuts, water as required and grind it in a smooth paste
Step 2 For Panag Paneer CurryIn a pan heat 1/2, tsp oil add into the 1/4th cup prepared curry paste and saute it well
Step 3 Add into the 1/4th cup cubes paneer ,1
Step 4 5 tbsp coconut milk and mix it well
Step 5 Cover with a lid and cook it nicely
Step 6 Add into the 1 tsp fish sauce,1 tbsp jaggery,1/4th tbsp coconut cream, mix and cook it well
Step 7 Serve hot