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Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

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Trout poached in Thai red coconut curry with lentils

Asian recipes

Trout poached in Thai red coconut curry with lentils

20 minutes

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Trout poached in Thai red coconut curry with lentils

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g Woolworths brown lentils
1 x 80 g Woolworths Thai red curry paste sachet
2 T olive oil
1 x 400 ml coconut milk can
1 cup vegetable stock
200 g Woolworths hot smoked trout bites
200 g sugar snap peas
Mint, for serving
1 red chilli, seeded and finely diced
200 g Woolworth’s plain naan bread
Microherbs, to garnish

Method

Cook the lentils according to package instructions. While the lentils are cooking, cook the red Thai curry paste with the olive oil in a pan over a medium to high heat for 2–3 minutes.

Shake the coconut milk in the can, then pour into the pan. Add the stock and simmer for 10–15 minutes.

Add the hot smoked trout bites and sugar snap peas for the last 5 minutes of cooking time. Ladle the curry over the lentils and sprinkle over the mint and chilli. Garnish with microherbs and serve with the warmed naan bread.

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