Basic Indian Curry with Paneer
A vibrant Thai curry made with green curry paste, coconut milk, and tender chicken—spicy, aromatic, and fresh with basil and lime.
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, chopped 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger root
- 2 serrano peppers, finely chopped 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin 3/4 teaspoon ground coriander 3/4 teaspoon garam masala 3/4 teaspoon ground turmeric
- 1 (14.25 ounce) can tomato puree
- 1 tablespoon ketchup
- 8 ounces paneer, cubed
- 1 (16 ounce) package frozen peas, thawed
- whipping cream or half-and-half to taste
Directions
- Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
- Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
