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Thai Red Curry with Pumpkin and Cottage cheese

I am in Vegetarian recipe trying period. Though I am not mastered and familiar with vegetarian recipes, I am taking up a big challenge cooking Yaseen birthday dinner party with all vegetarian dishes. So I tried adapting the famous Thai Chicken red curry to the vegetarian version with pumpkin and Paneer, an Indian cottage cheese or milk tofu.

Thai Red Curry with Pumpkin and Cottage cheese

Ingredients: (4 servings)

200 gm Paneer or Tofu- cut into bite size cubes

200 gm pumpkin- cut into bite size cubes

2 tbsp Thai red curry paste

1 tbsp light soy sauce

1 tsp sugar

1 cup coconut milk (more information about coconut milk and cream)

1/2 cup coconut cream (more information about coconut milk and cream)

Few fresh basil leaves

2 tbsp oil

Grease the skillet with oil and brown paneer until crispy and brown, and keep aside.

Heat oil in the medium pot over the medium heat and add Thai red curry paste.

Stir fry for few minutes until fragrance and the oil separate from the paste.

Add coconut milk and bring to boil.

Add pumpkin and paneer, then simmer for 10 minutes or until pumpkin is cook and soft.

Season with sugar and light soy sauce.

Add coconut cream and cook further for 1 minute.

Throw some fresh basil in and serve hot.Β 

It was perfect. The curry was very creamy and delightful. We served it over rice with some stir fried mushroom in soy sauce. The combination turned out to be amazing, so this dish would definitely be on our dinning table that night.Β 

Have you ever tried Paneer, Indian cottage cheese? Do you like it?

Love,
Tes

13 comments to Thai Red Curry with Pumpkin and Cottage cheese

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