Naan Sense Grocery
Green Pea Paneer Coconut Curry with Jasmine Rice
This green pea paneer coconut curry is the kind of meal that feels calm and generous without asking much from the cook. The curry is creamy from unsweetened coconut milk, with green Thai curry paste bringing a steady warmth that settles nicely around soft paneer and sweet green peas. Yellow onion, fresh garlic, and fresh ginger give it a simple, savory base, while jasmine rice keeps everything cozy and balanced. It comes together in one pot for the curry and one pot for the rice, making it a practical dinner for a weeknight but still special enough to slow down with at the table.
What you’ll need
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- 14 ounces paneer, cut into bite-size cubes paneerShop Nanak Paneer Homestyle 1 Kg
- 2 cups green peas green peasShop Laxmi Green Peas 300 Gm
- 1 can unsweetened coconut milk unsweetened coconut milkShop Asian Pride Coconut Milk (Unsweetened)
- 3 tablespoons green Thai curry paste green Thai curry pasteShop Mike Green Thai Paste Bottle
- 1 medium yellow onion, finely chopped yellow onionShop Yellow Onion
- 3 cloves fresh garlic, minced fresh garlicShop Garlic Fresh Whole
- 1 tablespoon fresh ginger, minced fresh gingerShop Organic ginger
- 1 1/2 cups jasmine rice jasmine riceShop Jasmine Rice 5lb
- 2 tablespoons cooking oil cooking oilPantry basic
- 1 teaspoon salt, divided saltPantry basic
Let’s cook
- Rinse the jasmine rice until the water runs mostly clear, then cook it with 2 1/4 cups water and 1/2 teaspoon salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
- While the jasmine rice cooks, warm the cooking oil in a wide pan over medium heat. Add the paneer and cook for 5 to 7 minutes, turning gently, until lightly golden on a few sides. Transfer to a plate.
- In the same pan, add the yellow onion and cook for 4 to 5 minutes, stirring often, until softened and lightly glossy.
- Add the fresh garlic and fresh ginger, then cook for about 1 minute, stirring so they do not scorch.
- Stir in the green Thai curry paste and cook for 1 minute, letting it loosen in the oil and coat the yellow onion mixture.
- Pour in the unsweetened coconut milk, add the remaining 1/2 teaspoon salt, and stir until smooth. Bring to a gentle simmer, not a hard boil.
- Add the green peas and simmer for 4 to 5 minutes, until tender and bright. Return the paneer to the pan and simmer for 3 to 4 minutes more, stirring gently so the cubes stay whole.
- Fluff the jasmine rice with a fork, spoon it into bowls, and ladle the green pea paneer coconut curry over the top while warm.
Keep the curry at a gentle simmer so the paneer stays tender.