Aug 15, 2020 This Paneer Lemongrass Coconut Curry is easy to make, has so much flavor and pairs well with jasmine rice or brown rice.
I love using lemongrass in my recipes and I have shared some of my favorites like this Thai Coconut Soup and Khow Suey already with you guys. I love the flavor of lemongrass in my chai, have you guys ever tried it? So, whenever we visit an Asian store, I make sure to buy bunch of lemongrass and then use it in my tea throughout the week. However, the amount is usually much more than I would need for my chai and so I end up using it in my recipes. Few weeks back, I had this block of paneer that I wanted to use in a recipe and so I combined the lemongrass with paneer and came up with this Paneer Lemongrass Coconut Curry. It turned our really well, in fact it won’t be wrong to say that it was one of my personal favorite recipes that I have made in my kitchen recently.
This Paneer Lemongrass Curry
✔makes a flavorful weeknight curry which is packed with flavor. ✔is gluten-free and can be made vegan. ✔has the perfect balance of sweet and savory flavors. ✔pairs so well with jasmine rice. The flavor of this recipes comes from a paste made with lemongrass, cilantro, garlic, ginger, chili and yogurt. I used a bit of this paste to marinade the paneer and then stirred the remaining in the curry. It not only gives the curry a green color but also adds to the depth of flavors. Marinating the paneer is also important since paneer absorbs the flavors by doing so. Other than the paste, the curry also has curry leaves, cumin powder, coriander powder, dried red chilies, cilantro and coconut milk. The coconut milk forms the base of this curry along with lemongrass. It gives texture to the curry and also gives it a subtle sweet taste. I would highly recommend not replacing the coconut milk here. My choice of coconut milk is always Chaokoh coconut milk and I used their full fat can. You may use the low fat coconut milk here but that would make the curry less creamy so my recommendation would be to stick with the full fat. The only prep time for this recipe is when you marinade the paneer and set it aside for 20 minutes. Once that’s done, this is a pretty easy curry to put together. A squeeze of lime juice in the end brings all the flavors together so do not skip on that.
Adding More Veggies
So, this curry only has paneer but if you want, you add more veggies to it to make it more wholesome. Like you can add broccoli, peppers, green peas, snap peas etc. You can even add some boiled chickpeas here, that would make it even more protein packed.
Making It Vegan
You can easily make this curry vegan with the following substitutions. – Use plain almond milk yogurt in place of whole milk yogurt in the marinade. – Use extra-firm tofu in place of paneer. If using tofu, first press it with a heavy object for 20 minute to remove excess moisture from it and then cut into cubes and then marinade it. It’s important to do this step so that the tofu absorbs the flavors better.
Serving Suggestions
I loved mine with brown rice but this paneer lemongrass coconut curry will also pair well with white jasmine rice or even quinoa. If you have this block of paneer and you are bored with the usual paneer dishes, then give this paneer lemongrass coconut curry a try. I am sure you won’t be disappointed!
If you’ve tried this Paneer Lemongrass Coconut Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Paneer Lemongrass Coconut Curry " ShowToc: true date: “2024-09-05” author: “Josh Baker”
Aug 15, 2020 This Paneer Lemongrass Coconut Curry is easy to make, has so much flavor and pairs well with jasmine rice or brown rice.
I love using lemongrass in my recipes and I have shared some of my favorites like this Thai Coconut Soup and Khow Suey already with you guys. I love the flavor of lemongrass in my chai, have you guys ever tried it? So, whenever we visit an Asian store, I make sure to buy bunch of lemongrass and then use it in my tea throughout the week. However, the amount is usually much more than I would need for my chai and so I end up using it in my recipes. Few weeks back, I had this block of paneer that I wanted to use in a recipe and so I combined the lemongrass with paneer and came up with this Paneer Lemongrass Coconut Curry. It turned our really well, in fact it won’t be wrong to say that it was one of my personal favorite recipes that I have made in my kitchen recently.
This Paneer Lemongrass Curry
✔makes a flavorful weeknight curry which is packed with flavor. ✔is gluten-free and can be made vegan. ✔has the perfect balance of sweet and savory flavors. ✔pairs so well with jasmine rice. The flavor of this recipes comes from a paste made with lemongrass, cilantro, garlic, ginger, chili and yogurt. I used a bit of this paste to marinade the paneer and then stirred the remaining in the curry. It not only gives the curry a green color but also adds to the depth of flavors. Marinating the paneer is also important since paneer absorbs the flavors by doing so. Other than the paste, the curry also has curry leaves, cumin powder, coriander powder, dried red chilies, cilantro and coconut milk. The coconut milk forms the base of this curry along with lemongrass. It gives texture to the curry and also gives it a subtle sweet taste. I would highly recommend not replacing the coconut milk here. My choice of coconut milk is always Chaokoh coconut milk and I used their full fat can. You may use the low fat coconut milk here but that would make the curry less creamy so my recommendation would be to stick with the full fat. The only prep time for this recipe is when you marinade the paneer and set it aside for 20 minutes. Once that’s done, this is a pretty easy curry to put together. A squeeze of lime juice in the end brings all the flavors together so do not skip on that.
Adding More Veggies
So, this curry only has paneer but if you want, you add more veggies to it to make it more wholesome. Like you can add broccoli, peppers, green peas, snap peas etc. You can even add some boiled chickpeas here, that would make it even more protein packed.
Making It Vegan
You can easily make this curry vegan with the following substitutions. – Use plain almond milk yogurt in place of whole milk yogurt in the marinade. – Use extra-firm tofu in place of paneer. If using tofu, first press it with a heavy object for 20 minute to remove excess moisture from it and then cut into cubes and then marinade it. It’s important to do this step so that the tofu absorbs the flavors better.
Serving Suggestions
I loved mine with brown rice but this paneer lemongrass coconut curry will also pair well with white jasmine rice or even quinoa. If you have this block of paneer and you are bored with the usual paneer dishes, then give this paneer lemongrass coconut curry a try. I am sure you won’t be disappointed!
If you’ve tried this Paneer Lemongrass Coconut Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
