MOOJ Paneer Red Curry

Paneer browned in the pan, then simmered in red curry paste and coconut milk with peppers and broccoli. One pot, over rice.

PREP10 min
COOK20 min
SERVES4
MOOJ Paneer Red Curry

Ingredients

  • 1 pack MOOJ paneer, cubed
  • 1 tbsp neutral oil (avocado, coconut, or vegetable)
  • 2–3 tbsp Thai red curry paste (adjust to spice tolerance)
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup water or veggie broth
  • 1 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 1 cup broccoli florets (or snap peas)
  • 1 tbsp soy sauce or tamari
  • 1 tsp brown sugar or coconut sugar
  • Juice of 1/2 lime
  • Optional: fresh basil or cilantro for topping

How To Cook

  1. Sauté aromatics
    Heat oil in a pan over medium heat. Add red curry paste and cook for 1–2 minutes until fragrant and slightly darkened.

  2. Build the sauce
    Stir in coconut milk and water/broth. Whisk until smooth and bring to a gentle simmer.

  3. Add veggies
    Add onion, bell pepper, and broccoli. Simmer 5–7 minutes until just tender.

  4. Paneer time
    Gently fold in MOOJ paneer. Simmer another 3–4 minutes so it absorbs the curry without breaking.

  5. Season + finish
    Stir in soy sauce, sugar, and lime juice. Taste and adjust (more lime = brighter, more paste = spicier).

  6. Serve
    Spoon over jasmine rice, basmati rice, or cauliflower rice. Top with basil or cilantro.

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