Lemongrass Basil Paneer Stir-Fry Recipe

About this recipe

Golden paneer and tender vegetables are tossed in a bright Thai-style stir-fry with lemongrass, lime, kaffir lime leaves, and basil. Cauliflower rice keeps the plate light, while the paneer adds creamy richness and satisfying protein.

Ingredients

• 200 g Paneer
• 1 kg Rice
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 pack Mushrooms Button
• - Coconut Oil
• 100 g Garlic
• loose Ginger
• 500g Lemongrass
• 250g Green Chilli
• 1 l Milk
• - Juice - Pineapple
• 10 g Kaffir Lime Leaves (Makroot)
• 1 bunch Thai Basil
• 90 g Dark Soy Sauce
• 100 g Salt
• - White Pepper

Instructions

1. 1. Crush the lemongrass stalk lightly, tear the kaffir lime leaves, and mix the soy sauce, lime juice, coconut milk, salt, and white pepper in a small bowl.
2. 2. Heat the cooking oil in a wide pan over medium-high heat, then sear the paneer cubes for 2 to 3 minutes until lightly golden on two sides.
3. 3. Add the garlic, ginger, and green chili to the pan, stirring quickly so the aromatics bloom without burning.
4. 4. Toss in the mushrooms, cabbage, and cauliflower rice, then stir-fry for 3 to 4 minutes until the vegetables soften but still keep some crunch.
5. 5. Pour in the prepared sauce, add the lemongrass and kaffir lime leaves, and cook until everything is glossy and evenly coated.
6. 6. Return the paneer to the pan, toss in the Thai basil, turn off the heat, and let the residual steam wilt the leaves before serving.