Dinner Diary: Paneer Green Curry

Dinner Diary is a series of posts I write that include quick, simple, everyday recipes that I whip up on most days for my family. In most cases, they can hardly be called recipes since I just go with the flow and dump things into a hot pan. Through this series I’ve tried to show you that no matter what your level of expertise is in the kitchen, making a good healthy meal for yourself and your family is actually quite simple. All it takes, is a whole lot of love and a bit of practice.

Dear Dinner Diary,

Boy has it been cold lately! All I find myself doing mostly these day is snuggling into the corner of the couch wrapped up in my fuzzy blanket, drinking copious amounts of coffee to keep my insides warm. The fireplace is working overtime and all I seem to want to cook is soup. We’ve drowned in a variety of soups these past few days: Tomato-Basil, Corn Chowder, Chicken Noodle. You name it, and I’ve probably cooked and fed it to the boys!

But not today. Today, I needed something more. Yes, our bodies still needed the warmth, but out taste buds demanded more creativity. And I do admit, making soup is quite boring to me. I’m craving the excitement that comes with sautéing fresh ingredients in an array or spices and the wafting aromas that come with it. A quick peek into my pantry convinced me that a lip-smacking dinner was not too far away.

I had the veggies and herbs I needed, the curry paste was waiting as well. And instead of our usual choice of chicken or tofu, I decided to pick paneer as our protein for the day. I set a pot of rice to cook on the side and got started with the curry. And before I knew it, the three of us were seated at the table relishing every spoonful of our curry drowned rice. It was exactly what we needed!

Paneer Green Curry:

Sauté cubes of paneer in a bit of light cooking oil to lightly brown the edges. In a deep pan, heat some oil and add in sliced onions, red peppers and green beans. Once the veggies start to soften a bit, add in a heaped tablespoon of some Thai green curry paste. Fry for a few seconds before adding in a can of coconut milk. Let it slowly come to a boil. Now season with salt, and add in the paneer pieces and some Thai basil and let it simmer for a minute or two. Serve over warm rice and enjoy!

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