I love Thai food. It is one of the healthiest cuisines in the world and incorporates all the main food groups leading to a balanced meal. For those who are cutting down on calories, they can avoid the use of coconut milk in the recipes, just add a few teaspoons for flavour, specially in the signature Red & Green curries.
The best part about a Thai meal is that it is so easy to cook! Believe it or not, it is the simplest cuisine yet so bursting with taste, colors and aroma.
This is an extremely easy recipe yet full of flavors and health, with a good combo of protein and veggies, It makes a full meal and if you have left overs it makes for a great sandwich filling too.
Paneer : 200 gms sliced to 1/4 inch pieces
Red & Yellow Bell peppers : 10 roundels each
Salt & Pepper : To Taste
Juice of 1 Lemon
2 tsp : Olive Oil (or vegetable oil)
Marinate the Paneer Pieces in a flat plate with lemon juice, salt and pepper. I keep my pepper coarse, as it adds a nice crunch on top. Keep them in the fridge for half an hour.
Take the paneer out, and heat a non-stick pan. Pour the oil. Let the pan heat up. Gently slide the paneer pieces on the pan. Let them brown on each side. Take them out.
In the same pan add the Bell Pepper roundels. Sprinkle some salt and toss them around. If you are not counting calories, you can sprinkle some oil. I don’t as the peppers cook fast and turn nice brown on their own. Take them off the heat just when they are still crunchy.
Serve them immediately in a flat dish.
Secret Twist ( Smear some Orange Garlic Mustard from Indigo Deli on the paneer OR sprinkle some Sumak Powder before serving)