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Paneer Curry Mee

Paneer Curry Mee

with egg noodles
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Get 50% off your first box!
Calories
: 
964 kcal
Protein
: 
44.5g protein
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Egg
  • Peanut
  • Milk
Serving amount

1 pack(s)

Coconut Milk

2 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

1 sachet(s)

Red Thai Style Paste

1 unit(s)

Chilli

2 unit(s)

Scallion

150 grams

Egg Noodles

(Contains: Egg, Wheat, Cereals containing gluten)

1 unit(s)

Lime

1 sachet(s)

Peanut Butter

(Contains: Peanut)

1 unit(s)

Bell Pepper

2 sachet(s)

Thai Style Spice Mix

200 grams

Paneer

(Contains: Milk)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4032 kJ
Energy (kcal)964 kcal
Fat55.6 g
of which saturates30.3 g
Carbohydrate73.8 g
of which sugars12.6 g
Dietary Fiber6 g
Protein44.5 g
Salt6.1 g
Potassium408 mg
Calcium19.9 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Pot with Lid

Cooking steps

Get Prepped
1
  • Halve the pepper and discard the core and seeds. Chop into small pieces.
  • Trim the scallion and thinly slice. 
  • Halve the chilli lengthways, deseed then finely chop. 
  •  Zest and halve the lime.
Start Frying
2
  • Drain the paneer and chop into 2cm cubes.
  • Place a pot over medium-high heat with a drizzle of oil.
  • Toss the paneer with Thai spice, pepper and half the chilli (add less if you don't like spice).
  • Once hot, fry the paneer until slightly crispy, 5-6 mins. Shift frequently to ensure it doesn't burn. Season to taste with salt and pepper.
Simmer the Curry Mee
3
  • Stir in the coconut milk, peanut butter, red Thai paste, stock and 400ml water (per 2P).
  • Add the egg noodles and bring to the boil, cover and simmer for 8-10 mins
  • Once ready, add the lime zest and season to taste with salt and pepper.

TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.

Dish Up
4
  • Serve the paneer curry mee between bowls.
  • Scatter over the scallion and remaining chilli.
  • Serve any remaining lime wedges to squeeze alongside.
Meal right image

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