Salmon with Lentils

Directions for: Thai Chicken Curry

Ingredients

3 Tbsp vegetable oil (45 ml)

2 medium onions, finely chopped

2 clove garlic, finely minced

1 inch piece of fresh ginger, peeled and finely chopped

1 fresh chilli, seeded and finely chopped

3 inch piece of lemon grass root, bashed

1 Tbsp red curry paste (15 ml)

4 cup chicken stock (1L)

1 cup water (250 ml)

2 Tbsp fish sauce (nam pla) (30 ml)

1 sprig Thai basil and 2 sprigs fresh coriander tied together with string

1 can coconut milk (400 ml)

2 lb(s) butternut squash, peeled, seeded and cut into 1 inch cubes (900 g)

lb(s) green beans, trimmed and cut in half

12 oz shredded, cooked chicken (337.5 g)

2 Tbsp finely chopped fresh Thai basil ( 30 ml)

2 Tbsp finely chopped fresh mint (30 ml)

2 Tbsp finely chopped fresh coriander (30 ml)

2 Tbsp lime juice (30 ml)

Salt and pepper, to taste

Directions

1. Heat the oil, over medium-high heat, in a large, heavy Dutch oven. When hot, add the onion, garlic, ginger, chilli and lemon grass. Season and saut until the onion has softened but not brown.

2. Add the curry paste and saut for 30 seconds longer.

3. Add the chicken stock, water, fish sauce and herbs and bring to a simmer. Reduce heat and simmer the stock for 20 minutes.

4. Add the coconut milk and the butternut squash and continue to simmer for another 10 minutes or until the squash begins to become tender.

5. Add the beans and chicken and cook for a further 10 minutes or until the beans are cooked.

6. Just before serving finish the curry with the chopped fresh herbs and lime juice to taste. Ladle into bowls and serve.

See more: Poultry, Eggs/Dairy, Main, Herbs, Lunch, Dinner, Thai, Chicken, Hot and Spicy, Fish