Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients
For Paneer
1 bell pepper, diced
1/2 red onion, diced
12 oz Royal Mahout Paneer, cubed
Thai Paneer Satay Bowls
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
Instructions
For Sauce
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
For Bowls
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
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.