Thai Paneer Satay Sticks with Homemade Peanut Sauce

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar tang with lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Cut 500 grams of paneer into long cubes.

In a bowl, mix 1 cup of coconut milk, 2 tablespoons of red curry paste, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, and 1 tablespoon of lemongrass paste.

Add salt to taste, 2 tablespoons of lemon juice, 1 teaspoon of brown sugar, and 1 tablespoon of soy sauce to the mixture.

Stir in 1/2 teaspoon of chili flakes and 2 tablespoons of corn flour, mixing well.

Marinate the paneer cubes in the marinade for 1 hour, turning them occasionally.

To make the peanut sauce, combine 1 tablespoon of peanut butter, 1 tablespoon of lemon juice, 1 tablespoon of ginger garlic paste, and 1 tablespoon of hot chili sauce (if available) in a bowl.

Add 2 tablespoons of the coconut mixture and mix well.

Add 1 tablespoon of warm water to thin out the sauce if desired.

After 1 hour, remove the paneer from the marinade and place it on a non-stick skillet greased with a little oil.

Cook the paneer on the skillet, turning occasionally until cooked through and golden brown.

Garnish the cooked paneer with white sesame seeds, black sesame seeds, dry basil leaves, and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens