Green Lentils with Caviar
Alain Ducasse's signature pairing of volcanic green lentils from Puy with a generous portion of golden caviar, a flavoured eel jelly, and delicate grain pancakes.
Alain Ducasse
Alain Ducasse au Plaza Athénée
ThaiSoutheast AsianIntermediateSeasonal
Prep Time
20m
Cook Time
25m
Food Cost
24%
Sustainability
61%
Ingredients
44
Proteins
Chicken Breast
standard600.0g
Vegetables
Thai Green Chili
seasonal60.0g
Thai Basil
seasonal20.0g
Lemongrass
seasonal30.0g
Galangal
seasonal20.0g
Other
Coconut Milk
standard400.0ml
Seasonings
Fish Sauce⚠ Allergen
standard20.0ml
Palm Sugar
standard15.0g
Method
1
Make curry paste: blend green chilies, lemongrass, and galangal.
8m
2
Heat coconut milk, add curry paste, simmer for 3 minutes.
Sauciersimmering8m
3
Add sliced chicken breast, simmer until cooked through, approximately 12 minutes.
Sauciersimmering12m
4
Finish with fish sauce, palm sugar, and fresh Thai basil.
Saucier2m
Contains Allergens
Fish
Techniques
SimmeringCurry Making