Wild Garlic Curry with Paneer
A Thai-inspired wild garlic curry with paneer, coconut milk and foraged wild greens from England. Fragrant, seasonal and loosely inspired by the herb-heavy spirit of jungle curry.
Equipment
- Digital scales
- Pestle and mortar or Food processor
Ingredients
- 85 g Wild Garlic 50 leaves approx
- 40 g Garlic Mustard 40 leaves approx
- 10 g Ground Ivy 100 leaves approx
- 10 g Nettle leaves 30 leaves approx
- 2 Green chilli
- 1 teaspoon Turmeric
- 5 g Lime leaves 10 leaves approx
- 100 g Onion
- 20 g Ginger
- 400 ml Coconut milk
- 250 g Paneer
- 2 tablespoon Olive Oil
- 15 g Palm sugar
- 2 tablespoon Soya sauce
Instructions
- Wash the wild garlic, garlic mustard, ground ivy and nettle leaves well. Pat dry, then roughy chop or tear the leaves into smaller pieces. Keep the nettles separate.
- Roughly chop the onion, ginger, green chilli and lime leaves.
- Add the wild garlic, garlic mustard, ground ivy, onion, ginger, green chilli and lime leaves to a pestle and mortar. Grind a little at a time into a rough green paste. Alternatively, use a food process and pulse until you have a corse paste.
- Roughly chop the nettle leaves. Cut the paneer into bite sized cubes.
- Finely chop the palm sugar so it dissolves easily in the curry.
- Heat the oil in a large saucepan over medium heat. Add the green paste and fry for 5-10 minutes., stiring often, until fragrant and deeper in colour. If the paste starts to catch on the bottom of the pan, add a splash of water.
- Add the turmeric and cook for another 2-3 minutes, stirring well.
- Pour in the coconut milk an simmer for 5 minutes.
- Add palm sugar, soya sauce, paneer cubes and chopped nettles. Simmer for another 10 minutes, or until the curry has thickened slightly and the nettles are cooked. Taste and adjust seasoning if needed.
- Serve hot with steamed rice.
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!