A very satisfying, quick and inexpensive main course – just the thing for twenty-somethings out there with 3 pots and 2 burners (or anyone who wants a delicious dinner on the table without much fuss). It also happens to be vegan/vegetarian** and gluten free.
(**curry paste can contain shrimp paste – check the label)
Lentils come in a dozen or so varieties, here are the most common and the ones used most frequently.
Green lentils: These lentils have a warm, nutty flavor and a thick skin which means they keep their shape when cooked. Lentilles de Puy, are a variety of green lentils grown exclusively in the volcanic soil around the Le Puy region of France and are superior in taste and texture to other green lentils. Lentils labeled French Green lentils are the same variety as Puy lentils but are not necessarily grown in France. With their firm texture and rich flavor green lentils are ideal for salads and side dishes and work particularly well in this dish.
Brown lentils: The most common and easiest to find, brown lentils range in color from pale-khaki to dark brown. They have a mild earthy flavor and like green lentils retain their shape when cooked but are less firm. Mash into burgers, purée into soups or dress up in a salad or a side dish, this is the do-all lentil.
Black Lentils: Also known as Beluga Lentils because of their resemblance to caviar, these jet black, tiny, shiny lentils have a rich, earthy flavor and maintain their shape. Good for salads and side dishes.
Red Lentils: Found in hues of saffron red to golden orange, they disintegrate into a thick mush when cooked. Perfect for soups, purées or for thickening other dishes. Red lentils are cooked with spices to make the Indian side dish dhal.
Lentils do not need to be soaked, but they should be given a quick rinse and drained before cooking. Its also said that salting the cooking toughens the skins. I haven’t noticed a great deal of difference, but I stick with tradition and do not salt the water and season them afterwards. Green, brown and black lentils can be used interchangeably.
Thai Curry Pastes
Thai curry pastes are thick, concentrated purées of aromatics – lemongrass, Kafir lime leaves, shrimp paste, shallots, garlic and ginger blended with herbs, chilies and spices. There are 5 basic styles that differ according to ingredients.
Green curry paste, the most popular, gets its color and heat from fresh hot green chiles. Red curry pastes, not quite as hot as the green, are made with dried red chiles. Yellow curry pastes, savory and mild, have a saffron color from a blend of turmeric and Indian-style curry powder and are not as hot as the Green or Red. Panang curry paste is similar to the Red but with the addition of peanuts and Massaman is relatively sweet in comparison to the others and has more of an Indian influence.
Curry pastes are sold in jars in the Asian foods sections of your grocery store. Asian markets have a wider variety with better flavor, jarred and frozen. You can substitute one type of curry paste for another. Once opened curry paste keeps for several months in the refrigerator.
Ingredients
Instructions
