Thai Panang Paneer Curry

For Curry Paste

In a grinder add soaked red chilli, chopped galangal, 1 garlic clove, 1 small shallot, 1 tbsp chopped coriander leaves, lime leaves, 1/2 tbsp chopped lemongrass, 1/2 tsp shrimp paste, 1/8 tsp cumin powder, 1/4 tsp coriander powder, 1 tsp peanuts and water as required

Grind to a smooth paste and set aside.

For Panag Paneer Curry

Heat a pan with 1/2 tsp oil, add 1/4 cup paneer cubes and roast until light brown

Give it a Nestle Twist by adding sweet corn

Add the curry paste, 1.5 tbsp coconut milk, 1 tsp fish sauce, 1/2 tbsp jaggery and mix well

Add water to adjust the consistency. Cover and cook over low flame

Garnish with 1/4 tbsp coconut cream and serve warm