Thai red vegetable curry
with salmon & Puy lentils
Puy lentils work beautifully in this recipe, holding their shape and providing texture, as well as taste.
About this Recipe
Puy lentils, also called French lentils are often used in soups and salads and need to be washed well before use. Substitute or add to any of the vegetables included – cauliflower, peas and aubergine all work well in a Thai curry. This is delicious served with brown rice or cauliflower rice.
4 generous servings
Step by Step Instructions
100 grams Puy lentils
- 1 tablespoon coconut oil
- 100 grams green beans, halved
- 1 red pepper, sliced
- 100 grams Thai red curry paste
- 300 grams salmon fillet, skinned & cut into large chunks
- 200 millilitres coconut milk
- 4 spring onions, finely sliced
- 20 grams fresh coriander leaves
Rinse the lentils and place in a medium-sized pan, half full of water. Bring to the boil and simmer for 15-20 minutes until just tender. Drain well using a sieve.
Meanwhile, heat the oil in a heavy-based pan and add the green beans and pepper. Cook for 2 minutes, then add the curry paste and cook for 1 minute.
Add the salmon, coconut milk and spring onions and simmer gently for 4-5 minutes until the salmon is cooked through. Add the drained lentils, then scatter with the coriander just before serving.
Puy lentils are an all round nutritional winner! A source of protein and digestion-friendly soluble fibre, they contain an impressive array of vitamins and minerals, including magnesium, iron, zinc, phosphorus and folic acid.
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