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Paneer & Red Grape Curry Noodle Bowl

Paneer & Red Grape Curry Noodle Bowl

Rating
4rating out of 5

(197 reviews from our customers)

Prep Time

20 min

Cuisine

Indian

As part of our Savour the Summer campaign, we present this Thai-inspired red noodle curry bowl, a summery take on a curry. Unlike other cheese, you can cook paneer, giving it a lovely golden colour. It's mild flavour works perfectly in a curry, served with juicy grapes and savoury spring onions for crunch and lift. Paneereasy!

Prep Time

20 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Thai-rice-sticks
100g Thai rice noodles
red-seedless-grapes
100g red seedless grapes
kaffir-lime-leaves-(1)
3 kaffir lime leaves
Soy-sauce-sachet
2 soy sauce sachets (24ml) †
Spring-onion
2 spring onions
Red-curry-paste
2 tbsp Thai red curry paste
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
traditional paneer re-sized.
250g traditional paneer †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g Thai rice noodles
  • 100g seedless grapes
  • dried kaffir lime leaves
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 2 tbsp red curry paste
  • 50g solid coconut cream
  • 250g paneer cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1272 kJ
306 kcal
3531 kJ
849 kcal
Fat
of which saturates
18.9 g
13.6 g
52.6 g
37.9 g
Carbohydrate
of which sugars
22 g
6.1 g
61 g
16.9 g
Fibre 2.9 g 8.1 g
Protein 11.5 g 32 g
Salt 1.17 g 3.26 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g Thai rice noodles
rice flour (83.5%) water (16.5%)
100g seedless grapes
seedless grapes
dried kaffir lime leaves
Dried kaffir lime leaves
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
2 tbsp red curry paste
garlic, dried red chilli, lemon grass, salt, onion, small red fresh chilli, galangal, kaffir lime peel, fennel seed, coriander
50g solid coconut cream
white coconut kernal 100%
250g paneer cheese
pasteurised whole cows milk, acetic acid, citric acid
Allergens
  • Allergens highlighted by † (gluten, soya, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Paneer & Red Grape Curry Noodle Bowl

Boil a kettle and cut the paneer into bite-size cubes

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the paneer and cook for 3-5 min or until golden on all sides, then transfer it to a plate and set aside

2 Paneer & Red Grape Curry Noodle Bowl

Meanwhile, place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

Add the rice noodles to a pot and cover with boiled water, then cook for 6 min over a high heat

Once cooked, drain, rinse with cold water and return them to the pot

 

3 Paneer & Red Grape Curry Noodle Bowl

Return the pan to a medium heat, add the Thai red curry paste and cook for 1 min

Add the lime leaves, 300ml [600ml] boiled water and the soy sauce

Stir to dissolve the curry paste 

Reduce the heat to low 

4 Paneer & Red Grape Curry Noodle Bowl

Meanwhile, cut the grapes in half

Slice the spring onions finely, discarding the root ends 

5 Paneer & Red Grape Curry Noodle Bowl

Squeeze the softened coconut cream into the pan and mix well

6 Paneer & Red Grape Curry Noodle Bowl

Add the cooked, drained noodles, paneer and grapes to the pan and cook for 1-2 min to warm through

7 Paneer & Red Grape Curry Noodle Bowl

Remove from the heat and stir in most of the spring onion (save a pinch for garnish)

Taste for seasoning, adding salt and pepper if needed

Tip: if you like the soup to be a little looser, add a little more boiled water

8

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Serve the noodle curry in bowls and garnish with the remaining spring onion

Enjoy!

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