I’ve had so many attempts at a decent thai meal and not many has turned out the way I envisage. generally too much of a lemony flavour, but this recipe I feel is perfectly balanced. Give it a try and let me know what you think. Feel free to play around, you can garnish with toasted cashews and use whatever veg is on hand, though sweet potato goes well. I wouldn’t alter the red-lentils, though you can add other beans too, as they create the thickness of the sauce.
Thai Lentil and Sweet Potato Stew
1 tbs flavourless oil, sunflower, canola, etc.
1 stick celery, cut into fine dice
1 small knob of fresh ginger root, peeled and minced
1 thai green chili, seeded and minced
1/4 cup red lentils (rinsed and soaked for 2 hours of possible)
1 sweet potato, cut into 1cm dice
1 1/2 cups coconut milk
2 cups water or vegetable stock
2 tbs soya sauce
1/2 stick lemongrass, bruised
2 kafir lime leaves
grated zest of 1/2 lime
1 tsp ground coriander
1/2 tsp turmeric, chilli powder
salt and pepper to season if necessary
- Heat the oil in a medium sized saucepan and sauté the celery over medium-low heat. After a few minutes add the ginger and fresh chillies and stir a few times.
- Add all the other ingredients apart from the fresh coriander, cover with a lid and let simmer over medium-low for about 45-1hr, checking it hasn’t run-dry in that time.
- Add the fresh coriander, adjust the seasoning and serve over a steaming bowl of rice.