We're heading to Germany in just a few days, and I want to cleanse my palette of any European flavors before we leave. So it's 3 days of Thai recipes, which followed some Thai takeout last night.
Source: Live Eat Learn
Time: 30 min
Changes: used canned peas instead of sugar snap peas; replaced onion with onion powder; replaced ginger with allspice; replaced soy sauce with coconut aminos
1 cup cooked #peas
1 Tbsp oil, divided
1/2 tbsp onion powder
1 tsp allspice
2 tbsp Thai red curry paste
1 14-oz can coconut milk
2 cups vegetable broth (homemade to reduce sodium)
1 tbsp coconut aminos
1 tbsp chili garlic sauce
1 cup red lentils
Rice, to serve
Slice bananas into ½ inch thick rounds. Heat 1 Tbsp of oil in a large wok over medium/high heat and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.
To the same add the onion powder, all spice, curry paste, coconut milk, broth, aminos, and chili garlic paste. Bring to a gentle simmer, then add lentils. Cook until lentils are soft, about 5 to 7 minutes.
To serve, spoon rice into serving bowls, followed by curry. Top with peas and a few banana slices.