Paneer and Coconut Curry with Kaffir Lime and Rice

Paneer and Coconut Curry with Kaffir Lime and Rice

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 29, 2016.
Order Now
Order Now

Paneer: a tasty cheese typically used in Indian dishes!

Ingredients

RICE

  • 2 cups jasmine rice
  • 3 cups water

PANEER

  • 300 g paneer, diced 1cm
  • 2 teaspoons curry spice mix
  • 1/4 teaspoon salt

CURRY

  • 1 brown onion, thinly sliced
  • 1 clove garlic, finely chopped or minced
  • 1 tablespoon finely grated ginger
  • 1 kaffir lime leaf, central stem removed and finely sliced
  • 1 stalk lemongrass, tough outer layer removed and finely diced
  • Pinch of chilli flakes (optional)
  • 4 teaspoons curry spice mix
  • 1 can coconut milk (shake well before opening)
  • 1/2 cup water
  • 2 teaspoons fish or soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 2 tomatoes, diced 1cm
  • 1/2 bag baby spinach leaves

TO SERVE

  • 1/2 telegraph cucumber
  • 3 tablespoons coriander leaves and stalks
  • 30 g sliced toasted almonds

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Place paneer in a bowl with first measure of curry spice mix, salt and a drizzle of olive oil. Toss to coat. Heat a drizzle of oil in a large fry-pan on medium heat. Cook paneer for 3–4 minutes, turning often, until golden. Remove from pan and set aside. Leave pan on heat.
  3. Add a drizzle of oil to pan. Cook onion, garlic, ginger, lime leaf, lemongrass and chilli flakes (if using) until softened, 5–6 minutes. If onion starts to stick, add a splash of water. Add remaining curry spice mix with a dash of coconut milk and cook, stirring constantly, for about 1 minute
  4. Stir through remaining coconut milk, water, fish/soy sauce, sugar and paneer. Simmer for 5–6 minutes, until thickened slightly. Stir through lemon juice, tomatoes and spinach. Season to taste with salt.
  5. While curry is simmering, thinly slice cucumber and roughly chop coriander.
  6. Spoon ¾ cup cooked rice per person onto each plate or into each bowl. Spoon paneer and coconut curry over the top. Garnish with coriander and almonds. Serve cucumber on the side.

Nutritional Information

Energy 2743 kj
656 kcal
Protein 23.0g
Carbohydrate 51.3g
Fat 42.6g