I am writing this post just after eating this most delicious rich Thai curry. I can still feel the taste in mouth 😛 😛 . It had these rainbow of colours. It was simply delicious and very rich. My family licked their plate XD XD. I just love the flavours of Thai cuisine, so whenever possible I will try to incorporate that in my food.
We get lots of fresh veggies during this time of the year. Whenever I go for grocery, I end up buying lots of veggies especially peppers. They are so fresh and has vibrant colour. It is easy to incorporate peppers in any cuisine and also eat raw. I also buy paneer when on sale so I have few blocks lying in my fridge all the time. This time luckily I had fresh-cut pineapple. I am not big on eating pineapple by itself but I absolutely love on my pizza or I would say I would not eat pizza without pineapple.
Let’s see how I made this curry. This recipe serves 4 people.
Preparation time: 20 minutes
Cooking Time: 15 minutes
300 gm paneer cut in rectangular shape
1 each of red, green and yellow bell pepper cut in cubes
1 big onion cut in slices
15-20 sugar snap peas tough string removed
1 cup pineapple cut in cubes
2 red/green chilies thinly chopped
Small piece of ginger sliced in thin strips
1 cup coconut milk
1 tbsp soy sauce
1 tbsp sriracha sauce
Little palm sugar or jaggery
Salt to taste
Oil for cookingProcedure:
1. Heat 2 tbsp oil in a big pan, when oil is hot add onion, ginger and chilies to the pan. Cook on medium heat for 2 minutes stirring continuous. Then add tri colour pepper to the pan and salt. Stir frequently. Cook for 2-3 minutes. Then add sugar snap, coconut milk, soy sauce and sriracha sauce, mix well. Cover the lid and cook on low to medium heat for 2-3 minutes. Then add paneer cubes, pineapple chunks and little palm sugar or jaggery. Mix everything cautiously so paneer don’t break. Cover with the lid and simmer on low for 4-5 minutes. Taste for salt and adjust accordingly.
2. This Thai curry is now ready. There will be sauce at the bottom. Serve this flavourful curry on the bed of rice or rice noodles. This curry has rich flavour of coconut and ginger. sweetness from pineapple and palm sugar, heat from the chilies and rainbow of colour. It’s a perfect combination of sweet and spice.
Try this dish at home and I am sure you will not be disappointed! Add veggies of your choice. Adjust heat as per your taste. You can also add sweet basil leaves at the end of the process which will enhance the flavour. If you are use canned pineapple, remember to add at the end of cooking.
Let me know if you have any questions regarding the dish.
You can check out other similar recipe ideas.
Vegetable Fried Rice
Vegetable Stir Fry with Manchurian Balls
Thank you for visiting my blog. Happy cooking!
Check out my Facebook page and like the page to receive the latest recipes in your news feed!
You can also follow me on Twitter @BhavnasFoodJrny and pin on Pinterest Bhavna’s Food Journey.
Love this recipe and the name that u have give it. Thanks for sharing. Will try this
LikeLiked by 1 person
Haha, thanks Archana. Thanks for stopping by!
Delicious. Love this 3Ps and with snap peas and the sauce this combo can’t go wrong.
LikeLiked by 1 person
Thank you dear!