I’ve decided to share a recipe which is a modification of the base for Thai Green Curry.
½ Cup Fresh Coriander *
3 Table spoons oil (vegetable is best) *
2 Tablespoons soy sauce. *
½ Lime *
1 Onion *
A large lump of fresh ginger *
5 Tablespoons fresh cumin *
15 to 20 Fresh Black pepper corns *
12+ Fresh Red Chiles (to taste) *
A handful of pine nuts. *
4 Table spoons curry powder. *
1 Can of Coconut milk.
1 cup of lentils.
Chopped lamb (as much as you want)
Some mushrooms, cauliflower, red pepper and aubergine all cut into large chunks.
How to make it:
First make the curry paste. Put everything above marked with an * into a blender. Blend it until it is a smooth paste. Then you can make the curry.
Take a big pot, put some oil in the bottom and get it fairly hot. Throw in all of the paste and cook on a fairly high heat for a couple of minutes. It should change colour and darken a little bit.
Chuck in the lamb and the veg and stir it all up so that everything is covered in the paste. Let it all cook for a few minutes. Turn down the heat a little then chuck in the coconut milk and stir. Chuck in the lentils and add 1 or 2 cups of water. Bring it to a simmer, cover it and cook for 30 minutes stirring regularly to prevent the lentils from sticking to the bottom and burning. Remove the top and cook gently for another 30 minutes to let sauce reduce and the flavour build.
Stick some rice on a plate, Chuck Powa Kuri on it. Coarsely chop some fresh corriander and sprinkle it on top.
Eat. Mmmmmmmmmmm, yummy :P
Caution, if you are not accustomed to spicey food please be aware that it doesn't just burn on the way in - do not be alarmed. You are safe.
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