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panang curry

Pumpkin Panang Curry with Spinach and Paneer

Print Recipe
A spicy, warm curry perfect for fall & winter. Service over rice, noodles, or with a bread for sipping.
Course Main Course
Keyword curry, paneer, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 2 Thai chilis optional
  • 2 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp panang curry paste
  • 1 cup pumpkin pureed
  • 1 can coconut milk
  • 16 oz spinach fresh or frozen
  • 8 oz paneer
  • 1 tsp fish sauce

Instructions

  • Sauté chilis, ginger, and garlic in olive oil on medium heat.
  • After it all starts getting fragrant, add in curry paste and mix.
  • While spices are sautéing, cut paneer in desired shape. I like cubes.
  • Add pumpkin and mix into curry paste.
  • Once curry-pumpkin paste has slightly darkened in color, add in coconut milk. Turn heat to medium-low.
  • If coconut milk has separated, mix spices with coconut until re-combined. Make sure to scrape the can!
  • Add 1 tbsp fish sauce and mix.
  • When curry starts simmering, add spinach and paneer.
  • Mix and continue cooking until spinach has wilted and paneer is warmed through.
  • Enjoy over rice, with noodles, or with some bread for dipping!