Thai Chicken And Lentil Curry

I’ve been experimenting cooking with lentils lately, making some lentil fritters and a lentil ragu. Last week when I was making a curry, I realised that I didn’t have a lot of chicken and was worried whether I would be able to feed everyone, so I threw in some lentils and hoped for the best. The results were really good, and the recipe has now made it on to my “go to” recipe list for the future. My Thai chicken and lentil curry recipe was born.

Lentils are a great way to add bulk to your cooking and save some money in the process. Lentils have great health properties which add another good reason to add them to your cooking. I always buy the dried bags of lentils as they are so cheap and don’t need any prepping before adding them to your recipes.

Whilst I do enjoy using curry powder to create traditional flavour curries, I do like the taste of Thai, so have been experimenting with adding Thai flavours to my curries as well. This recipe serves four.

Ingredients

• 400g chicken, cubed
• thai curry paste made with the following ingredients and whizzed together in the food processor
  • 1 stalk lemongrass
  • 1 red chilli
  • 3 cloves garlic
  • 1 inch ginger
  • squirt tomato puree (1tbsp)
  • 1/2 tsp coriander
  • 1tbsp soy sauce
• tin coconut milk
• mushrooms, chopped
• green beans, chopped
• cooked long grain rice
• 1 cup red lentils

Method

Mix the curry paste together in a food processor and add a small amount to a hot pan. Add the chicken to brown and marinade in the curry paste. Add the mushrooms, remaining curry paste, lentils and coconut milk.

Simmer for ten minutes and add the green beans. Meanwhile cook the rice and drain. Simmer on a low heat until the lentils have cooked through. Serve with rice.

This is such an easy recipe and makes a lovely filling meal. You could remove the chicken altogether for a tasty vegetarian version as well.

I recommend the following for making some amazing tasting curries.

Cooking

Deep pan for cooking

Serving

Curry serving bowls

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