Thai Chicken and Lentil Curry

Thai Chicken and Lentil Curry

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

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To Serve

  • Chicken, cubed
    400 grams
  • Lemongrass
    1 stalk
  • Red chilli
  • garlic
    3 cloves
  • Ginger
    1 inch
  • Tomato puree
    1 tbsp
  • Coriander
  • Soy sauce
    1 tbsp
  • Coconut milk
    1 tin
  • Cup mushrooms, chopped
  • Green Beans, chopped
    1 packet
  • Red lentils
    1 cup
  • Rice
    1.5 cups
  • Food processor
  • Large pot x2



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.

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