Coconut kofta in thai red curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated coconut, paneer, ginger-garlic paste, green chili, coriander leaves, and salt.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown.
• STEP 3.In a separate pan, heat oil and add chopped onions, ginger, and garlic. Saute until onions turn translucent.
• STEP 4.Add Thai red curry paste and cook for a minute.
• STEP 5.Pour coconut milk and vegetable broth into the pan and bring it to a simmer.
• STEP 6.Add salt, sugar, and lime juice to taste.
• STEP 7.Gently place the fried koftas into the curry and let them simmer for a few minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Make sure the kofta mixture is well combined and holds its shape before frying.
• You can adjust the spiciness of the curry by adding more or less Thai red curry paste.
• For a creamier curry, you can add a tablespoon of coconut cream at the end.
• If you prefer a vegetarian version, you can substitute paneer with mashed potatoes or tofu.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the coconut kofta curry with steamed rice or naan bread for a complete meal.