Thai Paneer Salad

Instructions

1. 1

   Cut the paneer into small cubes and set aside.

2. 2

   Peel and grate the carrots and red cabbage.

   Tip: Use a box grater or food processor with a shredding attachment.

3. 3

   Thinly slice the red onion and soak in cold water for 10 minutes to remove the pungency.

   Tip: Pat dry with paper towels before using.

4. 4

   Combine the Thai red curry paste, fish sauce, and lime juice in a blender or food processor.

   Tip: Blend until smooth and creamy.

5. 5

   Heat the coconut oil in a large skillet over medium heat.

   Tip: Swirl the oil to coat the bottom of the pan.

6. 6

   Add the grated carrots and cabbage to the skillet and cook, stirring occasionally, until tender and lightly browned.

   Tip: About 5-7 minutes.

7. 7

   Add the cooked carrots and cabbage to a large bowl.

   Tip: Set aside.

8. 8

   In a small bowl, whisk together the coconut milk, salt, and black pepper.

   Tip: Stir in the Thai red curry paste mixture until well combined.

9. 9

   Add the cooked onions to the bowl with the curry sauce and toss to coat.

   Tip: Add the cubed paneer and toss gently to combine.

10. 10

    Stir in the chopped cilantro.

    Tip: Taste and adjust seasoning as needed.

11. 11

    Cover and refrigerate for at least 30 minutes to allow flavors to meld.

    Tip: Serve chilled or at room temperature.