Thai Red Curry Paneer with Basil
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Learn more →Ingredients
4 servings
- 14 oz paneer, cut into 1-inch cubes
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp thai red curry paste
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 tsp coconut sugar
- 1 tbsp fresh lime juice
- 1 cup fresh thai basil leaves, loosely packed
- ½ tsp salt, or to taste
For serving
- steamed jasmine rice, for serving
- lime wedges, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Pat the paneer cubes dry with paper towels. Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat until shimmering. Add the paneer in a single layer and sear, undisturbed, for 2–3 minutes per side until golden on at least two faces. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp oil to the same skillet. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute.
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