Paneer Satay is a mouth-watering fusion dish that brings together the best of Indian and Thai flavours. Succulent cubes of fresh paneer are marinated in a fragrant blend of aromatic Thai red curry paste, robust spices, and creamy coconut milk, creating a harmonious symphony of flavours that will tantalize your taste buds.
About the Recipe
This Paneer Satay recipe is a true culinary adventure. It combines the mild, creamy texture of Indian paneer with the bold, aromatic spices of Thai cuisine. The paneer cubes are marinated in a luscious red curry sauce, infusing them with layers of flavour that will transport your senses to the bustling streets of Bangkok.
Why You’ll Love This Recipe
If you’re a fan of bold, exotic flavours and love to experiment with fusion dishes, this Paneer Satay is a must-try. The tantalizing aroma of the red curry marinade will fill your kitchen, and the grilled paneer cubes will melt in your mouth with every bite. It’s a perfect blend of creamy and spicy, making it a crowd-pleaser for any occasion.
Paneer Satay
About the Recipe
This Paneer Satay recipe is a true culinary adventure, combining the mild, creamy texture of Indian paneer with the bold, aromatic spices of Thai cuisine. The paneer cubes are marinated in a luscious red curry sauce, infusing them with layers of flavor that will transport your senses to the bustling streets of Bangkok.
Why You’ll Love This Recipe
If you’re a fan of bold, exotic flavors and love to experiment with fusion dishes, this Paneer Satay is a must-try. The tantalizing aroma of the red curry marinade will fill your kitchen, and the grilled paneer cubes will melt in your mouth with every bite. It’s a perfect blend of creamy and spicy, making it a crowd-pleaser for any occasion.
Paneer Satay
Ingredients
- 100 gms Paneer
- 1 tsp Thick Coconut Milk
- 1 tsp Thai Red Curry Masala Paste (available in major supermarkets or see recipe below)
- 1 tsp Thai Curry Powder (available in major supermarkets)
- 1/2 tsp Sugar
- Wooden Skewers (few, soaked in water for 30 minutes)
- Salt as per taste
- Oil as required
Ingredients for Thai Red Curry Paste:
- 3 Kashmiri Red Chillies (soaked in 1/4 to 1/2 cup of water)
- 1 Onion (small)
- 4 to 5 flakes Garlic
- 2 Basil Leaves
- 1/4 tsp Garam Masala Powder
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Cut the paneer into small fingers or cubes.
- Combine all the other ingredients in a bowl.
- Add the paneer pieces and mix well.
- Keep aside for 15 to 30 minutes.
- Heat oil in a nonstick pan over medium flame.
- Skewer the marinated paneer and fry until golden brown and cooked.
- Remove and serve with peanut sauce (or tomato sauce) or mint chutney.
Method to make Thai Red Curry Paste:
- Combine all the ingredients and grind to a fine paste.
- Use as desired.
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Frequently Asked Questions
Can I use a different type of cheese instead of paneer?
Paneer is the ideal choice for this recipe due to its firm texture and ability to hold its shape during grilling. However, you could try halloumi or a firm tofu as an alternative if you can’t find paneer.
Is this recipe spicy?
The Thai red curry paste and spices give this dish a moderate level of heat. Adjust the amount of curry paste to suit your desired spice level, and feel free to add a dollop of cooling yogurt or raita on the side.
Can I make the red curry paste from scratch?
Surely. The recipe includes instructions for making your own Thai red curry paste from scratch using fresh ingredients like red chilies, onion, garlic, and herbs. Homemade paste adds an extra layer of flavor and authenticity.
What can I serve with Paneer Satay?
Paneer Satay makes a fantastic appetizer or main course. Serve it with steamed basmati rice, fresh cucumber salad, or a side of sautéed vegetables for a complete meal. You can also pair it with a refreshing mint chutney or peanut sauce for dipping.
How can I make this recipe vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, merely substitute the paneer with extra-firm tofu or a plant-based cheese alternative, and use a vegan-friendly curry paste without any fish sauce or shrimp paste.
