I'm a firm believer of pairing curry with white Jasmine rice for the rich, buttery smell & taste - brown rice is certainly healthier, but the white rice provides a milder background for the stronger flavors of the curries. I made the lentils in my favorite fashion - with coconut milk & a premixed green curry with lemongrass, zefir limes and Thai ginger. I threw in some fresh spinach after the lentils were done cooking, so that it didn't cook down too much. Separately, I fried up some onions, purple potatoes, and tomatoes in a little oil before adding red curry paste, which has a warmer and more savory profile than the green curry.
