Thai Lentil Curry
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Serves 4
A fragrant and nourishing Thai-inspired curry made from a homemade herb and spice paste, simmered with red lentils and vibrant vegetables in a creamy coconut base.
Recipe
Serves 4 · Prep 15m · Cook 25m
Ingredients
- 2 tablespoons extra virgin olive oil
- Zest of 1 lime
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon fresh ginger minced
- 1 teaspoon fresh galangal minced (or extra ginger if unavailable)
- 1½ tablespoons salt-reduced soy sauce plus extra to taste
- 1 green chilli finely chopped (adjust to taste)
- 1 stalk lemongrass finely chopped or 1 tablespoon lemongrass paste
- 4 spring onions chopped (reserve some for garnish)
- 1 cup red lentils rinsed
- 400 ml light coconut milk 1 can
- 1 medium carrot peeled and sliced into thin discs
- 1 red capsicum thinly sliced
- ½ cup baby corn halved
- 1 teaspoon coconut sugar
- 2 tablespoons fresh coriander chopped (plus extra to garnish)
- 2 tablespoons Thai basil leaves
- 2 cups vegetable stock
- Fresh lime wedges to serve
- Steamed rice of your choosing.
Method
- Begin by preparing your paste. In a blender or food processor, combine the lime zest, ground coriander, ground ginger, minced fresh ginger, minced galangal, soy sauce, green chilli, lemongrass, and chopped spring onions. Blend until a coarse paste forms.
- Heat the olive oil in a large saucepan over medium heat. Add the paste and cook for 2–3 minutes, stirring frequently, until the mixture is fragrant and slightly darkened in colour.
- Stir in the red lentils, coconut milk, carrot slices, capsicum, and baby corn. Add the salt-reduced soy sauce and coconut sugar, and mix to combine thoroughly.
- Add the chopped fresh coriander, Thai basil, and additional spring onion. Stir briefly to incorporate the herbs.
- Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for 15–20 minutes, or until the lentils are tender and the vegetables are cooked through, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot, garnished with extra spring onion, and a wedge of lime on a bed of steamed jasmine or brown rice.