Eight reasons to love Thai vegetable and bean curries:
1. They're easy to prepare
2. They're economical
3. They're healthy, clean and completely delicious
4. They're fun, punchy and fresh
5. They're creamy and satisfying
6. They're protein packed, especially when served with rice
7. They reheat well for workweek meals
8. They're filled with vitamins, minerals and fiber
Why not give this recipe a try? It's great all year long. Your favorite Thai flavors are in every lively bite. I serve it with extra lime wedges, Thai basil and Jasmine or basmati rice.
Thai Red Curry Lentils
Makes 6 Cups
Some Notes & Tips
Find a Thai curry past that you like. I love Maesri brand. Two tablespoons of it in this recipe is plenty spicy for me. It's a well rounded and flavorful curry paste that comes in small cans for convenience. This is not a sponsored post. It's just my recommendation. I find it in Asian supermarkets and online. It comes in green, red and yellow.
I use a microplane zester to mince the garlic and ginger.
I usually finish all my Southeast Asian curries with Thai basil. If you'd like to learn more about it, visit the folks over at The Royal Budha Blog.
- 1 1/2 cups of dry lentils, rinsed and drained
- 1 medium white or red onion, chopped. I use red.
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped
- 1-2 limes
- 1 1/2 cups of baby spinach
- 1-inch piece of ginger, peeled and grated
- 2 tablespoons of green, red or yellow Thai curry paste, or to your taste
- 1 can of full fat or light coconut milk. I use full fat.
- Oil for cooking
- Salt to taste
Place lentils in a pot with enough water to cover by one inch. Bring to a boil, partially cover. Turn the heat down and simmer until the lentils are tender, but still hold their shape. If the water evaporates too quickly, you can add a little more. Drain the lentils if there is any water left after cooking. Set aside.
Return the pot to the stove and saute the onion with some oil and a pinch of salt until tender. Stir in the reserved lentils, coconut milk, ginger, garlic, tomatoes and curry paste. Salt to taste. Simmer, covered, for about 10 minutes. Stir in the baby spinach until it wilts. Serve with a few squeezes of lime juice.