This Thai-Indian fusion curry is a perfect weeknight meal as it comes together in minutes.
When the classic Indian combination of matar paneer (green peas and Indian cottage cheese) is cooked into a spicy and flavorful Thai curry, this amazing dish is born.
Indian and Thai are two of my favorite cuisines. While trying new recipes and coming up with new ideas, I just thought the other day ‘How about combining matar paneer with Thai curry flavors?’. Not sure whether it will work together or not, I gave it a try. I was amazed by the taste. It was like a harmony of flavors, spices and textures. Everything came together so well that we finished the whole pan in one sitting.
The best thing about this curry is that it requires minimal ingredients and it comes together in minutes, making it a great weekday option. If you have frozen peas and frozen homemade paneer stocked you have got all sorted.
Check out my post about How to Make Paneer Like a Pro? and learn to make the most amazing paneer at home.
About Thai Curry Paste
Some people make their Thai curry paste at home. I am sure that must be amazing but I have never made mine at home.
Why? The reason is that I usually make Thai curry when short of time. It’s a quick fix for me which tastes delicious and could be made using a number of vegetables and proteins. Also, if you look at the various Thai curry paste available in the market you will usually find one that is free of chemicals and additives. The pre-made one saves huge amount of time and effort. Invest in a good quality Thai curry paste and you would not be disappointed.
My pick is the one pictured above. I bought it off Amazon after looking at the ingredient list. It has all clean ingredients and contains no sugar or any preservatives. I love it’s taste and the spice level.
You can also find Thai curry paste at well stocked grocery stores in Germany like Rewe, Hit, Edeka or Real, and also at Asian stores. There are three variations of Thai curry paste available in the market: red curry paste, green curry paste and yellow curry paste. I prefer using the red curry paste for this recipe.
Ingredients at a glance
Notes:
- I used my homemade paneer for my recipe. If you have frozen paneer stocked, defrost if before using it for this recipe.
- I used frozen green peas for my recipe. You could also use fresh peas.
- If you do not have spring onions, you could use red or white onion instead. Adding it towards the end keeps them crunchy.
- Use only full fat coconut milk for this recipe. We do not add any extra oil or fat, so the fat from coconut milk is what makes this curry creamy. Do not use low fat coconut milk as it won’t give you good results. The one pictured above is from Edeka.
- Use red Thai curry paste. Any other variation (green or yellow curry paste) will result in different flavors.
- If you are not a fan of coriander, simply skip it.
- If you do not like biting into small pieces of ginger, you could turn it into a paste and then add it to the curry.
What to serve the curry with
Here are a few options to serve as a side for your curry
Watch the video instructions below:
Matar Paneer Thai Curry
Ingredients
- 2 stalks spring onion
- a handful of fresh coriander
- 5 cm piece of ginger
- 2 Tbsp Thai red curry paste (adjust to preferred spice level)
- 1 can (400 ml) full fat coconut milk
- 200 grams (1½ cup) Frozen or fresh green peas
- 200 grams (2 cups) paneer
Instructions
Preparation: 5 minutes
- Thinly slice spring onion. Finely chop coriander. Peel and cut ginger in thin juliennes. Cut the paneer into small cubes.
Cooking: 20 minutes
- Heat a non-stick skillet on medium heat. Once hot add the Thai red curry paste. Shake and open the coconut milk can and add 2 Tbsp into the pan. Mix thoroughly into the Thai curry paste releasing any lumps.
- Once a well incorporated mixture is formed, add 2 more Tbsp of coconut milk into the pan and mix again until smooth. Repeat adding 2 Tbsp and mixing until half of the 400 ml can has been used.
- Add the ginger juliennes into the pan and sauté for 2 minutes.
- Add the remaining half of the coconut milk from the can. Mix well and bring to a gentle simmer.
- Add the frozen/fresh peas and mix. Cover and cook on low heat for about 10 minutes or until the peas are tender.
- After the peas are cooked, add the chopped spring onion, coriander and paneer. Mix gently until everything is well incorporated. Let cook for 1 minute on low and then switch off heat.
- Serve with quinoa for a wholesome and healthy combo, or with brown/basmati rice or chapati.
2 Comments Add yours