Thai Lentil Curry 10/03/11
Ridiculously easy and deliciously flavoursome - this is an easy Thai-inspired lentil dish.
There is something wonderful about the combination between coconut milk, chilli, garlic, lemon grass, lime and curry paste. This is a remarkably easy red curry that is good enough to eat on its own.
250 g dried black lentils
3-4 courgettes, thickly chopped
3-4 baby corn, thickly chopped
1 onion, thickly sliced
1/2 packet green beans
1/2 can coconut milk (you can use lite coconut milk too)
1/2 cup vegetable stock
2 green chillies, chopped
1 lemon grass stalk, thickly chopped
1 tablespoon red curry paste
1 tablespoon ginger and garlic paste
Coriander for serving
Juice of half a lime
Pre-cook the lentils first as per the usual instructions.
Sauté the onions in a decent dollop of oil until soft. Add the chillies, curry and ginger paste and cook for another minute or so. Add the coconut milk, lemon grass and vegetable stock and simmer for 5-10 minutes. Add the vegetables and lentils and simmer for an additional 5-10 minutes. Stir in the lime juice.
Serve hot and garnish with coriander. (Unfortunately we didn’t have any coriander in the house.)