Fructose Free Thai Red Curry Paneer with Basil
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Learn more āIngredients
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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
- Ā½ 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 2ā3 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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