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Chicken Lentil Curry

10/22/2011

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   It didn’t take me long to decide that I wanted to try a curry of some sort for lentil week. While I love
curry, I’ve never actually made it before, so I decided to wing it. I intended to serve the curry over rice,
but once I had already started cooking, I realized I was out of rice. Instead of panicking, I looked in my
pantry and found rice noodles…problem solved! I was pretty happy with how the curry turned out,
especially for a first try. Make it this weekend!
---Karly

CHICKEN AND LENTIL CURRY WITH RICE NOODLES
2/3 cup dried lentils
1-2 cups cooked, shredded chicken
½ onion, thinly sliced
½ red bell pepper, thinly sliced
1 zucchini, thinly sliced
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 (14 oz) can coconut milk
1 tablespoon green curry powder
1 tablespoon fresh lemongrass, finely chopped
1-3 teaspoons hot chili garlic sauce
8 oz rice noodles
Peanut or canola oil for stir frying
Chopped fresh cilantro, optional (for garnish)
Sriracha hot sauce, optional

Cook the lentils in boiling water until tender, about 15-20 minutes; drain and set aside. Soak the rice
noodles in hot water for 10 minutes; drain and set aside. In a large skillet, sauté pan, or wok, heat oil
over medium high heat, then add the onion, bell pepper, and zucchini; cook until crisp-tender, 3-5
minutes. Add the garlic and ginger and cook, stirring, for another 1-2 minutes. Remove the veggies
from the pan and set aside. In the same pan, add the coconut milk, curry powder, lemongrass, and chili
garlic sauce and simmer, stirring, for 3-5 minutes. Add the veggies, chicken, lentils, and noodles to the
sauce, and stir well to combine. Serve garnished with fresh cilantro and Sririacha hot sauce, if desired. 

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