Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
Thai Paneer Satay Bowls
Ingredients For Paneer 1 bell pepper, diced 1/2 red onion, diced 12 oz Royal Mahout Paneer, cubed 16 large wooden skewers, soaked in cold water ½ cup light coconut milk 1 Tbsp Asian fish sauce 2 tsp tamari 2 tsp red curry paste 1 tsp honey ½ tsp turmeric
For Sauce
For Bowls
1/3 cup chicken broth 2 Tbsp peanut butter 1 Tbsp tamari 2 tsp honey 1 tsp sriracha 1 tsp ginger 1 garlic clove, minced 2 Tbsp chopped peanuts
1 ½ cup prepared brown rice with quinoa 2 carrots, shredded ½ cup diced cucumber 4-8 fresh mint leaves 4-8 fresh basil leaves 1 avocado, pitted and sliced Lime wedges, for serving
Instructions Thread the paneer, bell pepper, and onion onto bamboo skewers, alternating each item to cover the length of the stick. In a large shallow dish mix the coconut milk, fish sauce, tamari, curry paste, honey, and turmeric together. Add the skewers to the dish and allow to marinate for at least 1 hour. Meanwhile, prepare the peanut sauce. Combine all ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, about 5 minutes. Set aside. Prepare the grill to high heat. Grill skewers 2 to 3 minutes per side, or until slightly charred. Place skewers in. a bowl with rice and quinoa. Top with cucumber, carrot, avocado, mint, and basil. Serve with lime wedges and peanut sauce.