Ingredients
Method
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.
