The night after I crashed my friend’s family dinner, I made this pot of Thai-leaning Indianish lentils, following Lidey Heuck’s recipe in the New York Times. Only modifications I made were to add some paneer and omit the coconut flakes (didn’t have). This is another instance where a flavorful fat (coconut milk) enriches a strong kick of spices (curry paste), and a bit of acid (lime) makes it all sing. Highly recommend.
Camille Hartsell 