Ingredients
- onion
- garlic
- hot pepper (red)
- carrots
- chestnut mushrooms
- homegrown: lemon grass and turmeric (fresh pieces)
- coconut milk (can)
- lime
- lentils
- wholegrain rice
- cilantro
- optional: chicken thighs
- herbs: ginger powder, coriander powder, cumin powder, chili powder.
First cut the onion, garlic, hot pepper. I used the mandoline for the carrots and mushrooms. In the pan a little bit of coconut oil and butter. Start with the chicken, if you have, after it turns a little bit crispy brown add the onion, garlic and red pepper. Later add the mushrooms and carrots. Add the coconut milk, I did 3/4. Add lemon grass, cubes turmeric, ginger powder, coriander powder, cumin powder, chili powder.
Leave it for a while on the stove till the sauce gets thicker. I had whole grain rice and lentils as leftovers from the day before. When the sauce is almost thick enough you add the rice and lentils. Mix it, and taste it if you prefer some more flavors.
Finally add the cilantro, thats it!
Made by Laine 