Coconut rice with okra and paneer

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Coconut rice with okra and paneer

Coconut rice with okra and paneer

Gluten-Free Friendly, Vegetarian

2 Servings, 650 Calories/Serving

25 Minutes

In Malaysia, coconut rice is enjoyed all day long, even at breakfast. Here it’s part of a hearty vegetarian dinner with protein-packed paneer cheese. Boiling the okra briefly before sautéing cuts down on the vegetable’s viscous nature and helps it cook up crisp.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ ounce fresh ginger
  • ¾ cup basmati rice
  • ½ cup light coconut milk
  • 3 kaffir lime leaves
  • 10 ounces okra
  • 6 ounces paneer
  • 1 teaspoon tamarind paste
  • Fresh cilantro
  • 1 lime
  • 1½ tablespoons sambal oelek (optional)
  • 1 tablespoon fried shallots

Nutrition per serving

Calories 650, Total Fat 31g (40% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 1010mg (44% DV), Total Carb. 77g (28% DV), Fiber 8g (29% DV), Protein 18g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook rice

  • Cut half of the ginger into thin slices and reserve the rest.
  • Rinse the rice under cold water until the water runs clear.
In a small saucepan, combine the rice, sliced ginger, coconut milk, kaffir lime leaves and 1 cup water. Season with salt and bring to a boil, then reduce to a simmer. Cover and cook until all the liquid has been absorbed, 15 to 17 minutes. While the rice cooks, prepare the other ingredients.


Prep ingredients

In a medium saucepan, bring 6 cups of salted water to a boil.
  • Trim the tops and tips of the okra.
  • Cut the paneer into 2-inch cubes.
  • Whisk 1 tablespoon water into the tamarind paste.
  • Coarsely chop the cilantro.
  • Peel and finely chop the remaining ginger.
  • Cut the lime into wedges.


Cook okra, paneer

Add the okra to the boiling salted water and cook until just soft, but not fully cooked through, 2 to 3 minutes. Drain the okra and pat dry. Wipe the pan dry. In the same pan, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the okra and cook until blistered and completely tender, 4 to 5 minutes. Stir in the finely chopped ginger, tamarind, as much of the sambal oelek as you like, and ¼ cup water. Simmer until the liquid has reduced to a thick sauce, 4 to 5 minutes. Stir in the paneer and cook until warmed through, about 2 minutes. Season with salt to taste.


Remove the ginger slices and kaffir lime leaves from the rice. Transfer the rice to individual bowls. Top with the okra and paneer. Garnish with the cilantro and shallots. Serve with the lime wedges.