I love lentils in just about anything, they make such a comforting addition to any dish. Lentils are used in Indian cooking to make Dhal, a sort of comforting stew type of dish. Think of it like what shepard’s pie is to Irish men! It’s usually a meat free affair as lentils are naturally high in protein, but here I decided to add chicken to satisfy my husband’s carnivorous tastes.
Often I will buy a curry paste (I like Patak’s) as its quick and easy to pull together a yummy dinner with little effort. But every once in a while, I like to make my own pastes. The flavours are much more intense and fresh, I especially recommend making your own curry paste if your making a thai curry. The lemongrass, fresh lime and chilli’s really stand out when used fresh.
I used Delia’s recipe for the Red Thai curry paste, which is a pretty standard one. It keeps in the fridge for about 2 months and these quantities make quite a bit.
You’ll need:
4 medium red chillis
4 level tsp coriander seeds
2 level tsp cumin seeds
4 lemongrass stems, trimmed and chopped
2 level tsp fresh grated ginger
2 shallots, peeled and roughly chopped
6 cloves garlic
grated zest of 2 limes
2 level dessertspoons hot paprika (not the smoked kind)
Put the coriander and cumin seeds into a pan over a medium heat and warm gently. Spices when stored in jars can loose a little of their flavor when packed for a while. Roasting them brings them back to life. You’ll know this is happening because you’ll start to smell the aromas of the spices coming from the pan. When the seeds start to color slightly, about 2-3 minutes, remove from the heat and grind in a coffee grinder or pestle and mortar. Put these spices and all other ingredients into a blender and whizz to a smooth paste. Store in an airtight container in your fridge for up to 2 months.
To make the curry you’ll need:
2 chicken breasts, diced
2 medium onions, sliced
2 yellow peppers, sliced
2 tbsp red thai curry paste
250ml passta
1 x half tin light coconut milk
250ml chicken stock
125g red lentils
1. Start by frying off the curry paste in a little oil. Once it starts to sizzle add the chicken breasts and fry until they have turned white.
2. Add the lentils, onions and peppers and stir well. Next add the chicken stock, coconut milk & passata. Simmer over a low heat for about 45 minutes. Serve with sticky jasmine rice. 96
