Soup, Chicken Coconut Curry Lentil - ecnivo/Recipes GitHub Wiki

Adapted from Bon Appetit

Makes 6-8 servings.

Ingredients

• 4 chicken thighs, skinless (they don't have to be entirely defrosted)
• 1 onion, chopped
• 2 garlic cloves, sliced or minced
• 2 inches of ginger, grated
• 1 T Koon Yick Wah Kee Factory curry paste (this is incredibly important!)
• Additional vegetables as desired (for example, bell pepper cut into 1/2-inch squares, zucchini, cauliflower, etc.)
• 1 L thick coconut milk
• 1 cup red (split) lentils
• 3/4 to 1 can crushed tomatoes
• Cilantro and lime, for garnish

Equipment

This was made in an Instant Pot, but regular stoves work too; just cook until chicken is tender.

Steps

1. In Instant Pot, turn on the saute setting, and add some oil. Soften the onion for 5-7 minutes.
2. Add garlic, ginger, curry paste, and cook until fragrant.
3. Add lentils, tomatoes, additional vegetables, and S&P as needed.
4. Add 3/4 L coconut milk, reserving remainder for serving.
5. Add chicken.
6. Set the Instant Pot to "chili/bean" mode for 30 minutes; let cook, and natural pressure release.
7. To serve, divide amongst bowls, drizzle with reserved coconut milk, add cilantro and lime as desired. Pair with baguettes, pasta, or maybe even put it in a lasagna!