Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Thai Coconut Lemongrass Dahl with Crispy Shiitake Mushrooms
By: Trudy Morter
Ingredients
- For the dhal
- 1 cup red lentils, rinsed
- 2 cups vegetable stock
- 1 tin (400ml) coconut milk
- 2 cups fresh cherry tomatoes, halved
- Aromatics
- 1 stalk lemongrass, finely minced (white part only)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 kaffir lime leaves, finely sliced
- Spices
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- ½ teaspoon chilli flakes
- ½ teaspoon garam masala
- salt and pepper to taste
- To finish
- juice of ½ lime
- ½ cup fresh coriander, chopped
- Crispy Shiitake Mushrooms
- 1 cup shiitake mushrooms, thinly sliced
- 1 tablespoon oil
- pinch of salt
- Garnish (optional but recommended)
- coconut cream drizzle
- chilli oil
- fresh coriander leaves
- lime wedges
Product used in recipe
- VALCOM - KAFFIR LIME LEAVES
Method
- Prepare the crispy shiitake mushroomsHeat oil in a small frying pan over medium heat. Add the sliced shiitake mushrooms and cook for 4–6 minutes, stirring occasionally, until golden and crisp. Season lightly with salt and set aside.
- Cook the aromaticsIn a medium pot over medium heat, add a splash of oil. Add garlic, ginger and minced lemongrass and sauté for 1–2 minutes until fragrant.
- Toast the spicesAdd turmeric, cumin, coriander, chilli flakes, garam masala, salt and pepper. Cook for about 30–60 seconds to release the aromas.
- Simmer the dhalAdd vegetable stock, rinsed lentils and cherry tomatoes. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the lentils are soft.
- Add coconut milkStir in the coconut milk and finely sliced kaffir lime leaves. Reduce heat and simmer uncovered for another 5–10 minutes until the dhal becomes thick and creamy.If you prefer a smoother texture, lightly blend a small portion of the dhal.
- Finish the dishStir in lime juice and chopped coriander. Taste and adjust seasoning if needed.
- To ServeSpoon the warm dhal into bowls. Top with crispy shiitake mushrooms, a swirl of coconut cream and a drizzle of chilli oil. Garnish with fresh coriander, Thai basil and lime wedges.Serve on its own or alongside steamed jasmine rice.
