Ingredients and Weight:
- Peas (Lentils): 2 cups (cooked weight)
- Red Curry Paste: 2 tablespoons
- Chicken Breast: 250 grams (sliced)
- Coconut Milk: 1 can (200 ml)
- Onion: 1 large (chopped)
- Garlic: 3 cloves (minced)
- Cumin: 1 teaspoon
- Coriander: 1 tablespoon (chopped, for garnish)
- Salt and pepper: to taste
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Soak the lentils for about 2 hours and then cook until tender.
- In a large saucepan, heat some oil and add the red curry paste, cooking for a minute.
- Add the chicken breast slices and cook until no longer raw.
- Pour in the coconut milk and let it simmer for a few minutes.
- Add the cooked lentils, onion, garlic, and cumin. Season with salt and pepper.
- Let the mixture boil for about 15 minutes or until the flavors blend.
- Garnish with chopped coriander and serve hot.
Nutritional Information:
- Calories: Approx. 350 calories per serving (based on the ingredients provided)
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- The dish has a rich and creamy curry flavor, with a hint of spiciness from the red curry paste.
- The combination of lentils and chicken breast provides a hearty and satisfying meal.
- The dish is vegetarian-friendly if chicken is omitted.
User Comments:
- "This dish was delicious! The curry flavor was spot on, and the lentils were cooked to perfection."
- "I loved the combination of flavors in this dish. The red curry paste gave it a nice kick."
- "This is a great dish for a vegetarian option. I omitted the chicken and it was still very tasty."
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Adjust the amount of red curry paste to suit your preference for spiciness.
- If you want to make this dish vegetarian-friendly, simply omit the chicken breast.
