This is a rich chicken and green lentil curry, flavoured with coconut and warm spices, perfect with chopped cucumber and brown rice.
The recipe is adapted from Eat In magazine (April, 2016)
Ingredients:
1 onion, finely sliced
600 g chicken thigh fillets
3 tbsp red Thai curry paste
1 cinnamon stick
3 whole star anise
1 x 400 ml can coconut milk
1 x 400 g can green lentils, drained
2 tbsp ground almonds
1 red pepper, chopped
1 tbsp fish sauce (nam pla)
2 tsp palm sugar (namtarn peep) or brown sugar
1 cup fresh coriander leaves
season to taste
Method:
Heat some groundnut (or vegetable) oil in a deep pan over a high heat. Saute the onion for 2 minutes or until softened.
Add the chicken, curry paste, cinnamon and star anise.
Cook, turning, for 2 minutes or until combined.
Stir in the coconut milk and bring to the boil. Reduce the heat to low and simmer for 12 minutes or until the chicken is cooked.
Stir in the pepper, cook for 2-5 minutes or until the pepper is tender.
Stir in the almonds, fish sauce and sugar, and simmer for 2 minutes or until mixture thickens.
Stir in the lentils and cook until heated.
Mix in the coriander leaves, adjust the seasoning.
Serve and enjoy!
Bon Appetit!
