Recipe by MELANIESAYSHI
"Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice."
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canned cream of coconut
salt to taste
Very good recipe, but I'd like to try to clear up some confusion: COCONUT MILK (not cream of coconut) is what is generally used for Thai Curry bases, and I believe that was the author's intent here. You should be able to find it in the international food aisle (not with the mixed drink materials).
Curry paste is much stronger than curry powder -- I'd recommend no more than 1 teaspoon of the curry paste to begin (maybe even less), and then add to taste. 1 tablespoon will knock your taste-buds off!
A decent recipe, but not much in it's own right. It's a good base recipe which you can add to or change, but alone it largely depends on the quality of curry paste (or powder) you use. I used low-fat coconut milk and curry powder, along with a dash of whatever garam masala ingredients I had on hand (a little cardamom, coriander, cinammon, and cumin). I also threw in a handful of raisins. Simple and satisfying dish over rice. My two-year old loved it!
Cream of cocounut will make this thicker, but coconut milk will be excellent, too. I use curry powder, not curry paste.
Whoa, Nelly! Loved the flavor, but it was hot, hot, hot. I will probably try it again, but will cut the curry paste in half. Make sure you have a glass of water at hand!
This recipe was yummy with either coconut cream (coconut juice w/lots of sugar) or coconut milk. I added cooked rice and simmered until it was the consistancy I liked. Then serve it with raisins, coconut, chopped peanuts and other curry fixings! Great for those fasting from meat products!!
Very good recipe. I used chicken broth in place of water and added about 1 1/2 tsp of curry paste. The broth was fiery while it was cooking but it's a bit more tame now. My hubby loves it. It's great served over Jasmine or Basmati rice. Very easy to make, too.
I like this recipe because there are so many add-ins that you can use, and the ease of playing around with the base recipe. When I made it, I added some chicken that was chopped up and had been 'marinated' in curry powder. I also had it with coconut sprinkled on top. I used a full can of coconut milk. If I remember, I cooked it a bit longer than what is stated to get it down to the desired consistency. Eat with naan bread and rice.
I give this a 4, but hesitantly, and wavered between 3 and 4. It's a good recipe, and so easy, but I found it a bit runny for my taste, and let it simmer for a long time to battle that. I doubled the recipe, but only multiplied the coconut milk by 1.5 (note milk, not cream, based on other reviews), and I'm glad I did. Also used curry powder instead of paste to reduce the "heat" because my 1 year old was going to eat it. I'll probably make again mainly because it's so easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 541
** Calories from Fat: 167
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