Red Curry Paneer and Peas

Ingredients

• 400 grams Paneer, cubed into 1-inch pieces
• 3 tablespoons Thai red curry paste
• 400 ml Coconut milk, full-fat
• 1 cup Bamboo shoots, sliced and drained
• 1 cup Frozen green peas
• 1 tablespoon Fish sauce (or soy sauce for vegetarian)
• 1 tablespoon Palm sugar or brown sugar
• 4 leaves Makrut lime leaves, torn
• 0.5 cup Thai basil leaves(optional)
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Heat one tablespoon of oil in a non-stick pan over medium-high heat and sear the paneer cubes until golden brown on all sides, then set aside.

2. 2

   In a large wok or heavy-bottomed pot, heat the remaining oil over medium heat and add the red curry paste, stirring constantly for 2 minutes until fragrant.

3. 3

   Slowly pour in half of the coconut milk, whisking it into the paste until the red oil begins to separate and rise to the surface.

4. 4

   Add the remaining coconut milk, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.

5. 5

   Stir in the bamboo shoots and torn lime leaves, allowing them to cook in the sauce for about 5 minutes to infuse flavor.

6. 6

   Add the seared paneer cubes and the green peas to the pot, simmering for another 3-4 minutes until the peas are tender and paneer is heated through.

7. 7

   Turn off the heat and fold in the fresh Thai basil leaves until they just begin to wilt.

8. 8

   Serve immediately over steamed jasmine rice, garnished with extra lime leaves if desired.