Thai Paneer Satay

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 35 minutes

食材

250 g paneer (indian cottage cheese or extra firm tofu)

1 cup coconut milk

2 tbsp thai red curry paste

1 tbsp lemongrass paste

1 tsp ginger paste

1 tsp garlic paste

2 tbsp lemon juice

1 tsp sugar

2 tsp cornstarch

1 tbsp soy sauce

salt (to taste)

1/2 tsp chili flakes

15-20 wooden skewers

1/4 cup peanut butter

1 1/2 tbsp sriracha (or hot chili garlic sauce)

1 tbsp soy sauce

1 tbsp sugar

1 tbsp lemon juice

1/2 tsp ginger paste

1/2 tsp garlic paste

2 tbsp warm water

sesame seeds (, black and white)

dried basil

chili flakes

步驟

Soak the skewers in water 3-4 hours prior to marination. Make sure to dry them before use.

Cut the paneer into roughly 15-17 equally sized strips that are about 1/2 inch in thickness and 3-4 inches long. Put a skewer in each strip so that it’s about half of the way inside.

In a deep bowl whisk together all of the ingredients for the marinade. Adjust the seasoning according to your taste.

Stick the paneer skewers into the marinade so that they are fully submerged in the marinade. Cover the bowl with plastic wrap and let sit in the fridge for at least 5 hours, but ideally overnight.

For the sauce, whisk together all of the ingredients except the water. Once they are incorporated, the warm water can be added as needed to achieve the desired consistency of the sauce. This sauce can be stored in the fridge until it’s time to serve.

After marination, take out the paneer skewers and grill them in batches of 4-5 on a nonstick pan on medium heat. Make sure not to add any oil when grilling them.

Keep turning the skewers every 30 seconds or so to ensure an even cook. Brush the marinade on the sides of the skewers during grilling.

Once they are golden brown, garnish with sesame seeds, basil, and chili flakes. Serve with the dipping sauce and enjoy!

營養

• 卡路里: 174 kcal
• 總脂肪: 13 g
• 飽和脂肪: 7 g
• 膽固醇: 20 mg
• 鈉: 384 mg
• 總碳水化合物: 6 g
• 總糖: 3 g
• 蛋白質: 6 g