I'm awfully sorry to have interrupted my regular posts over here. I have been so busy at work and preparing my new book (in three languages, mind you - that's a whole lot of work, believe me!). If course, I have been cooking and eating during all these months. I just didn't find the time to take pictures or write recipes.
Now, this is a recipe I prepared only yesterday. Easy to make, tasty, a teensie bit spicy. You can leave out the chicken and surprise your vegetarian or even vegan friends with a perfectly healthy dinner.
By the way, I've taken the picture with my iPad and without flash so the quality might be a bit poorer than usually. Oh, and you'll have to make do with a photo of the pot this time - I love to mix the rice and the curry in my plate so the result is, well, let's say only remotely photogenic ;-))
What you need:
- Red curry paste (approx. 70 g)
- A can of coconut milk
- 1 glass of dried lentils
- 2 carrots
- Some broth (1 stock cube will do)
- 4 chicken breasts (if you opt for the non-vegetarian version)
- Salt, pepper, turmeric powder, ginger powder
- Olive oil
- Slice the carrots.
- For the non-vegetarian version, dice the chicken breasts.
- Boil one glass of dried lentils in three glasses of water (25-30 minutes) with the stock cube and the carrot slices.
- Heat a drizzle of olive oil in a pan.
- Stir-fry the chicken, add salt, pepper, a pinch of turmeric powder, a pinch of ginger powder.
- When the chicken is golden, add the red curry paste and stir-fry until the paste's rich scent fills your kitchen.
- Add the coconut milk, stir.
- Add the lentils and carrots (if the broth hasn't disappeared entirely, don't worry - this will lend an even tastier flavour to the dish).
- Let it simmer for 15 minutes. If you bring the water for the rice to a boil right now, it'll be perfect.
- Serve with rice and, why not, a nice mango chutney.