When my husband and I lived in Atlanta, we were lucky to be surrounded by many amazing restaurants. One of our favorites was a Thai restaurant in Virginia Highlands. I usually got the Pad Thai, and my husband, who loves hot food, always ordered something that was extra spicy.
During one particular meal, I don’t recall what my husband was eating, but all of a sudden his face turned bright red and he began to cough. His coughing quickly turned into hacking, and that’s when I got the brilliant idea to ask him if he was ok – as if he could answer me?!? Turns out one of the hot pepper seeds had gotten stuck in the back of his throat. He finally got it dislodged, but his mouth was on fire so he desperately asked the waitress for the only thing he knew that would help – milk. Milk in a Thai restaurant? No such luck. I think she ended up bringing him a soda, which made it infinitely worse. Thankfully he eventually recovered, and is still brave enough to eat Thai food with me to this day. Whew!
This recipe has definitely become one of my favorites because it is so flavorful and very easy to prepare. The lentils cook quickly – keep a close watch on them so they don’t turn to mush. The curry does have a slight kick, so be forewarned: if you don’t like spice, then you may want to leave out the jalapeno pepper. 🙂