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