Panaeng curry

Method

1. Start by heating the coconut oil. Add mixed ginger and stir for a minute before adding curry paste. Stir for 2-3 minutes until fragrant.
2. Add the coconut milk and peanut butter. Dinner for 5 minutes or so, suturing frequently, until everything has combined. Add a pinch of nutmeg.
3. Add vegetables of choice. This version uses carrot, capsicum, and green beans, but the dish is versatile to suit good quality seasonal veggies. Dinner for 10 minutes or so until the veggies are cooked. I'm a pinch, frozen will work fine as well but cooking time will change.
4. Add diced paneer and dinner for a couple more minutes. Three smell is wonderful as everything comes together.
5. Turn off the heat and add fresh lime juice.
6. Serve with a side of rice and top with some fresh coriander.
7. This dish will keep in the fridge for several days and tastes even better the day after cooking when the flavours have developed further.