Sweet And Spicy Thai Style Paneer Recipe
Try this lip smacking fusion starter recipe made of paneer marinated in thai curry paste and sriracha sauce. It makes a great appetizer for a party.
Thai style paneer is an intriguing dish that takes a healthier and more flavorful twist to everyone’s favorite good old “paneer chilli”. Cottage cheese marinated in simple Thai spices. Swap paneer for tofu, if you want to make it vegan. You can grill some assorted vegetables along with the paneer too and serve it along with the dish to add more nutrition to the dish.
This appetizer is easy to eat and makes a great starter for any kind of party. Make and serve to your guests and they will surely fall in love with this dish.
If you like this recipe, you can also try
- 200 grams Paneer (Homemade Cottage Cheese) , cut to small squares For marination
- 4 tablespoons Thai Red Curry Paste
- 2 tablespoons Sriracha sauce
- 1 Lemon , juiced
- 6 Garlic , finely chopped
- 2 Green Chillies , finely chopped
- Salt and Pepper , as per taste
- 1 tablespoon Cooking oil For garnish
- 1 tablespoon Sesame seeds (Til seeds) , toasted
- Roasted Peanuts (Moongphali)
- Onion , sliced
- Lemon wedges
- Spring Onion Greens , chopped, few
- Coriander (Dhania) Leaves , chopped
How to make Sweet And Spicy Thai Style Paneer Recipe
To begin with Thai Style Paneer Recipe, first we will marinate the paneer.. In a mixing bowl, add the Thai red curry paste, sriracha sauce, Lemon, garlic, green chillies, salt, pepper and oil. Stir well to combine.
Add in the paneer batons and carefully mix in the marinade.
Please be gentle to ensure the paneer doesn't break. Let it sit for 30 minutes in the refrigerator.
Soak the skewers in some water and keep aside.
When ready, get the paneer out of the fridge. Heat up your grill pan or outdoor grill, brush 2 tablespoons oil on the pan.
Grill the marinated paneer for 2-3 minutes on both the sides. Don't overcook or it will become rubbery.
While grilling, make sure to baste it with the remaining marinade or at least some oil or melted butter.
Take the thai style paneer off the grill as soon as you get grill marks and transfer onto a plate. Garnish the Thai paneer with sesame seeds, panuts, spring onion greens, coriander leaves. Place a few lemon wedges and onions on the side and serve hot.
Swayam is a banker by profession who must work to pay for a dirty little eating habit. "I love my books, am yet to meet a piece of chocolate I didn't like and I love rainbows". Swayam cooks from her memory and her heart. She loves to experiment a lot with various cuisines of the world. Recently she had one of her recipes featured on the menu of a restaurant, The Egg Factory in Bangalore. She is self-confessed coffee friend, a quintessential night owl and kicks off her mornings with Yoga. She is also an Odissi dancer that she uses to unwind after a long day.