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.
Servings
4 generous servings
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.
Ingredients
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
Instructions
Step 1
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.
Step 2
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.
Step 3
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.