Emulsifier Free Lemongrass Coconut Paneer Stir-Fry with Lime
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Learn more āIngredients
4 servings
For the stir-fry
- 1 block (14 oz) paneer, cut into Ā¾-inch cubes
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- salt and pepper, to taste
For the sauce
- 3 stalks lemongrass, outer layers removed, tender inner core finely minced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Ā½ tsp red pepper flakes
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
For serving
- cooked jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the paneer cubes dry with paper towels and season lightly with salt and pepper. Heat 1 tbsp of the oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the paneer in a single layer and sear undisturbed for 2ā3 minutes, until the undersides are deep golden. Flip and cook for another 1ā2 minutes until golden on the second side. Transfer to a plate and set aside.
- 2
In a small bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, red pepper flakes, lime juice, and lime zest until combined. Set aside.
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