This red lentil green curry recipe comes from my husband’s experimentation. (He’s actually the better cook, shhh.) I would have never tried to make red lentils with green curry paste. I’m so used to the flavor of red lentils in daal with Indian spices, but it worked beautifully with Thai flavors. It’s definitely going in the regular rotation, and I can’t wait for you to taste it!
This recipe starts out with the delicious trifecta of onion garlic and ginger. These get sauteed until softened and smelling like something great is about to happen in the kitchen (because it is!)
Green curry paste is then added in and stirred until heated through. Next go the rinsed red lentils, some water and coconut milk.
Once the lentils have been cooking for 10 minutes or so, you can add in your choice of veggies: I love carrots, eggplant, and green beans. Also this is when you’ll add in salt and coconut sugar.
Finally once the veggies are softened to your preferred texture (I like them to have a medium firmness (not fully soft but not quite crunchy). Stir in Thai basil (or regular basil if you can’t find Thai basil).
That’s it! This recipe is so delicious and comes together fairly quickly. It’s also ridiculously satisfying!
- 1 tsp oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 inch knob of ginger, peeled and grated or minced
- 2 large carrots, sliced in discs
- 1 small Japanese eggplant, sliced in discs (about ½ cup eggplant)
- ½ cup of green beans, cut into 1 inch long pieces
- 3 tbsp green curry paste
- ¾ cup dry red (split) lentils, rinsed
- 1 can full fat coconut milk
- 1 cup water
- 1 teaspoon coconut sugar, more or less to taste
- salt, to taste
- In a large pot or dutch oven, heat up oil on medium high heat
- Add onions and saute until soft, adding a little water as needed if they start to brown
- Add in ginger and garlic, stirring so they don't stick. Cook for 30 seconds
- Add in curry paste and stir, cook for another 30 seconds
- Add in coconut milk, water and red lentils and stir.
- Bring to a boil and then reduce heat to medium low and cook for 10 minutes, covered
- Remove lid and test to see if the lentils are easily mashed/starting to dissolve. Otherwise keep cooking covered. Add water as needed if thickening too much.
- Add in vegetables salt and coconut sugar. Taste and adjust salt and sugar levels.
- Cook until vegetables are just tender.
- Serve with jasmine or basmati rice.
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