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

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.