Paneer Lemongrass Coconut Curry Recipes

PANEER LEMONGRASS COCONUT CURRY

Steps:

• To a blender, add the ingredients for the marinade- lemongrass, cilantro, ginger, garlic, green chili, 2 tablespoons oil, 2 tablespoons yogurt and 1/4 teaspoon salt. Blend to a smooth paste.
• Add paneer cubes to a bowl, now take 1 tablespoon from the prepared marinade and add it to the bowl with paneer. Mix well until all paneer cubes are coated with the marinade. Set the paneer aside for 20 minutes.
• After 20 minutes are up, heat 1 tablespoon oil in a skillet on medium heat. Pan fry paneer pieces (in a single layer) until golden brown from both sides, around 3 to 4 mins on each side.Remove fried paneer on a plate and set aside.
• Heat remaining 2 tablespoons oil on medium heat in another skillet (or you can use the same skillet in which you had fried the paneer). Once the oil is hot, add dried red chilies and curry leaves. Saute for few seconds and then add the chopped ginger and garlic. Cook for 1 minute.
• Add the onion petals, sliced green chili, stir and cook for 3 minutes until the onions soften.
• Add the remaining prepared marinade to the pan and mix well. Cook 2 minutes.
• Then add 1/2 cup water to the pan and mix. I added the 1/2 cup water to the blender in which I had blended the paste, and gave it a pulse and added that water to the pan. This way all the remaining marinade sticking to the blender would also come out.
• Add cumin powder, coriander powder and 1/2 teaspoon salt and cook for 1 more minute.
• Add in the coconut milk and remaining 1/2 cup water. Mix and let the curry come to a low simmer and let it be like that for around 5 minutes.
• Then add the pan fried paneer and stir. Simmer 2 to 3 minutes.
• Add cilantro, lime juice and remove pan from heat.
• Serve paneer lemongrass coconut curry with a side of rice.

BASIL LEMONGRASS CURRY RECIPE BY TASTY

Steps:

• Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
• Dice the remaining shallots and set aside.
• Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
• Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
• While the curry simmers, prepare the meat and vegetables you will be using as desired.
• Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
• Serve and enjoy!