Carrot juice adds a sweetness to the heat of curry paste.
เม็ดถั่วแดงแกงไทย
/mĕd t̄hạ̀w dæng kæng thịy/
Serves 8
2 cups (400 g) each organic: diced onions, red lentils, water
3 Tbs. or less (45 ml) green curry paste
6 cloves of garlic, chopped
2 Tbs. (30 ml) each: chopped ginger and soy sauce OR gluten-free liquid aminos
pinch or two cayenne pepper
1 ½ cups (360 ml) organic carrot juice
1 cup (240 ml) cherry tomatoes
2 tsp. (9 g) organic sugar
1 cup (240 ml) coconut milk
¼ cup (50 g) cilantro, basil, or parsley
4 cups (800 g) cooked jasmine rice
organic lime wedges
Into the slow cooker:
1st. lentils
2nd. onions
3rd. curry paste
4th. garlic
5th. soy sauce/liquid aminos
6th. sugar and cayenne
7th. Stir in the water, carrot juice and cherry tomatoes.
8th. Cover and cook on HIGH for 3 hours.
9th. Stir in the coconut milk and cilantro/basil, or parsley.
10. Serve with rice and lime wedges
11. Add: "Thai Salad with Ginger" Dressing:http://veggiefernandezs.blogspot.com/2017/01/thai-salad-with-ginger-dressing.html
