Green Thai curry with Paneer

1.        I recently tried it in a Green Thai curry with Paneer, and got a great feedback.

Green Thai Curry: 200 gm, cottage cheese, cubed. 200 gm, Mix vegetables (broccoli, red & yellow capsicum, zucchini) diced. 200 ml thick coconut milk. 1” sliced Thai ginger (galangal). 2 tbsp green Thai Curry paste. 7-8 fresh basil leaves.

Par boil the vegetables & retain the stock. In a pan heat the curry paste, stir in the ginger. Add the vegetables with stock boil for 5 minutes, add cottage cheese, fresh basil, coconut milk. Boil for another 10 minutes on low flame and serve with steamed rice.