This recipe first hatched in my brain while I was on a long run this week and realized I was really hungry. I started fantasizing about food and wanted some sort of curry dish.
This week’s recipe is a result of that craving.
I used green curry paste to speed up the process of making the sauce. Every ready-made curry sauce I have seen in the stores has fish sauce in it, which is not vegetarian and a little gross in my opinion. However, green curry paste by the brand Thai Kitchen gives you the base for a curry sauce without the fish. It is also gluten and dairy-free, as is this recipe.
Makes approximately 4 servings
What you need:
1 13 ½ oz can light coconut milk
2 TB green curry paste (Thai Kitchen brand)
2 tsp agave nectar
1 TB light soy sauce
3 C cooked black or brown lentils
1 ½ C frozen peas (thawed)
4 C cooked jasmine rice (used Success boil-in-bag)
½ lime (cut into four wedges)
Sea salt to taste
What you do:
Pour the coconut milk into a 2-quart saucepan and bring to a simmer. Add curry paste, soy sauce and agave nectar. Stir well and make sure that the curry paste is blended evenly into the coconut milk and simmer for 5 minutes. Then add the lentils and peas and simmer for another five minutes.
Serve 1 cup of the lentils and peas over 1 cup of rice. If you use the boil-in-bag rice, you can make it in the microwave, and the rice will be done about the same time as your sauce. You’re eating in about 15-20 minutes.
Garnish each serving with a lime wedge allowing each person to add as much extra lime to the dish as they wish. The curry paste already has some lime in it. I used just a little on mine while my husband squeezed all of the juice from his lime wedge on his serving.
Also, this recipe makes closer to five servings of the actual curry/lentil mixture. You can make a little more rice and save the extra for a quick lunch the next day or just spread the extra among the four servings over rice.