John Myers
Mild Paneer Coconut Curry with Refreshing Lime Rice
The perfect mild paneer coconut curry with refreshing lime rice recipe with a picture and simple step-by-step instructions.
- 300 g Jasmine rice
- 4 Carrots
- 2 Red pepper
- 2 tbsp Oil
- 300 g Paneer, masala green
- 500 ml Coconut milk
- 1 Lime
- 50 g Peanuts
- 2 tbsp Butter
- Salt, pepper, curry
- Bring the jasmine rice with salted water to the boil in a small saucepan and then simmer for about 10 minutes on a low level with the lid closed.
- Wash and peel the carrots and cut into 0.5 cm slices. Cut the bell pepper into strips. Heat the oil in a large saucepan, add the carrots, fry for approx. 3 minutes. Then add the paprika, continue to fry for 5 minutes, stirring occasionally.
- Cut the paneer (you could also use cow’s milk feta cheese instead), then fry it with the vegetables for about 3 minutes. Add curry to taste. Deglaze with the coconut milk, bring to the boil, simmer for about 3 minutes.
- Flavor the finished jasmine rice with 2 tablespoons of butter, a little lime juice / and the peel. Season the vegetables with salt and pepper. Serve with the rice, sprinkle with peanuts
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