Naan Sense Grocery
Coconut Panang Green Pea Paneer with Rice Vermicelli
This is a cozy, practical curry-noodle bowl built from freezer-friendly paneer, sweet green peas, and a mellow coconut panang sauce. The rice vermicelli keeps it light but satisfying, soaking up the creamy sauce without needing a long simmer. A little yellow onion and organic ginger give the panang Thai curry paste a softer, home-cooked base, while cilantro at the end keeps each bowl fresh. It comes together quickly, so have the noodles ready and the paneer thawed enough to separate before you start. The result is gentle heat, creamy coconut, tender peas, and paneer with golden edges — simple enough for a weeknight and comforting enough to slow down with.
What you’ll need
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- 14 ounces frozen paneer, thawed and cut into bite-size cubes frozen paneerShop Haldirams Fresh Paneer Frozen 360 Gm
- 1 1/2 cups green peas green peasShop Laxmi Green Peas 300 Gm
- 3 tablespoons panang Thai curry paste panang Thai curry pasteShop Mike's Organic Curry Love – Panang Thai Curry Paste ORGANIC
- 1 can unsweetened coconut milk unsweetened coconut milkShop Asian Pride Coconut Milk (Unsweetened)
- 7 ounces rice vermicelli rice vermicelliShop Asian Best – Rice Vermicelli (454g)
- 1 medium yellow onion, thinly sliced yellow onionShop Yellow Onion
- 1 tablespoon organic ginger, finely grated organic gingerShop Organic ginger
- 1/2 cup cilantro, roughly chopped cilantroShop Cilantro
- 3 cups water, divided waterPantry basic
- 3/4 teaspoon salt, plus more as needed saltPantry basic
- 2 tablespoons everyday cooking oil everyday cooking oilPantry basic
Let’s cook
- Bring 2 cups water to a boil, turn off the heat, add the rice vermicelli, and let it soak until just tender, about 4 to 6 minutes. Drain, rinse briefly with cool water, and set aside.
- Warm 1 tablespoon everyday cooking oil in a wide skillet over medium heat. Add the frozen paneer cubes and cook, turning now and then, until lightly golden on a few sides, about 5 to 7 minutes. Move the paneer to a plate.
- Add the remaining 1 tablespoon everyday cooking oil to the same skillet. Add the yellow onion and salt, then cook until the onion softens and picks up a little color, about 4 minutes.
- Stir in the organic ginger and panang Thai curry paste. Cook for about 1 minute, stirring often, until the paste looks glossy and smells warm.
- Pour in the unsweetened coconut milk and 1 cup water, scraping the skillet to loosen any browned bits. Bring to a gentle simmer.
- Add the green peas and the browned paneer. Simmer gently for 5 to 6 minutes, until the peas are hot and tender and the paneer is heated through. Taste and adjust salt if needed.
- Add the drained rice vermicelli to the skillet and toss gently until the noodles are coated in the coconut panang sauce. If the noodles tighten up, splash in a little more water.
- Fold in most of the cilantro just before serving, then divide into bowls and finish with the remaining cilantro.
Keep the simmer gentle after adding paneer so it stays tender instead of rubbery.