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Still nomming.
Alright, so my green curry lentil pure' is... not quite done.
Original take was pure'd green lentils, 1/2 a tablespoon of thyme and oregano, half a sprig of rosemary, a teaspoon of lime juice,
cumin, garlic, red pepper/chinese hot sauce, and salt.
I think next time I'll use a smaller amount of lentils and add spinach/parsley to give it a crisper and lighter flavor.
I was very coscious of keeping it green in flavor. I know that in thailand basil, lemon grass and lime are very predominant flavors in curry.
I wanted to make what would basically be a very western, but still indian flavor. I think it worked. It kinda warms up the inside of your ears since the other herbs are so aromatic, the spice sort of drifts into the back of your head.
But- unfortunately, the texture wasn't 100 percent. It was more a paste and less of a sauce. And I feel it missing one flavor. Perhaps coconut milk? Or maybe the fresh greens really will offset what I want here.
Overall I'd say this concept is at an 80%. Good, but not what I had set out to do.
