Thai Chicken and Lentil Curry

A fulfilling and satisfying dish filled with succulent chicken and the creamy texture of lentils. A winner all round.

Recipe

Angela Spicer

http://www.thelifeofspicers.com/

Angela lives “down South” near the beautiful seaside town of Bournemouth. She lives with her husband daughter (7), cat and black labrador puppy. Angelas blog is full of delicious family recipes.

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Ingredients
Equipment

To Serve

Chicken, cubed

400 grams
Lemongrass

1 stalk
Red chilli

1
garlic

3 cloves
Ginger

1 inch
Tomato puree

1 tbsp
Coriander

1/2
Soy sauce

1 tbsp
Coconut milk

1 tin
Cup mushrooms, chopped

8
Green Beans, chopped

1 packet
Red lentils

1 cup
Rice

1.5 cups

Food processor
Large pot x2

Method

1

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.

2

Meanwhile cook the rice and drain. Simmer on a low heat until the lentils have cooked through. Serve with rice.

Love Rice