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–+ servings
A big bowl of red lentil curry served with naan bread

Spicy Red Lentil Curry (Thai Style)

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Makes 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil, coconut oil or any mild oil
  • 1 small onion, chopped
  • 2-3 carrots, small diced
  • 3 garlic cloves, minced or grated
  • 1 inch knob fresh ginger, peeled, minced or grated
  • 1 tablespoon tomato paste
  • 1-2 tablespoons Thai red curry paste, or more to taste
  • 1 tablespoon fish sauce
  • 3 cups vegetable or chicken broth
  • 1 cup dried red lentils, rinsed in cold water and drained
  • ¼ cup coconut milk, (full-fat coconut milk is best)
  • zest of 1 lemon, optional
  • 1 tablespoons cilantro, chopped
  • 1 tablespoons basil, chopped

To Serve: (Optional)

  • White or brown rice, quinoa, fresh naan, pita bread, Greek yogurt, sour cream, chopped cilantro

Instructions

  1. In a pot or Dutch oven heat the oil over medium heat. Add the chopped onions and carrots and cook for about 4-6 minutes, stirring every now and then until the onions are translucent. Add garlic and ginger and cook for about a minute or until the garlic and ginger become aromatic (but not brown).
  2. Add the tomato paste and red curry paste and sauté for about 2 minutes, stirring frequently.
  3. Add fish sauce and the broth and stir to combine. Add the lentils, stir and bring to a boil.
  4. Cover the pot and reduce the heat to low, gently simmer for 15-20 minutes, or until lentils are tender. Stir -frequently and add more broth as needed if the mixture becomes too thick.
  5. Stir in the coconut milk and continue cooking uncovered for another 5 minutes. Remove from the heat and stir in the lemon zest, the cilantro and basil.
  6. To serve, ladle the curry over brown rice or quinoa. Garnish with a dollop of Greek yogurt or sour cream, chopped cilantro and serve with pita bread or naan (optional)

Notes

  • Lentil prep: Pick through the red lentils to remove any pebbles or debris and rinse them well.
  • Adjust the spice level: Red curry paste varies in heat depending on the brand. Start with a tablespoon, taste, and add more if you want extra spice. If at the end, you feel the curry is too spicy for your taste, add additional full-fat coconut milk to tame the heat.
  • Cooking time: Red lentils cook fast, although exact time will vary depending on the type of red lentils you choose (split vs whole). You'll need to keep an eye on them and stir often to prevent them from sticking to the bottom of the pan. Add extra broth if you prefer a looser consistency in the curry.
  • Make it vegetarian or vegan: Simply swap the fish sauce for a vegan version or substitute with coconut aminos, tamari or soy sauce. The curry will still taste rich and flavorful.
  • Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days.
    Freezing: Red lentil curry freezes well for up to 3 months. Simply thaw it in the fridge overnight before reheating.

Nutrition

Calories: 194 kcal, Carbohydrates: 24 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Sodium: 745 mg, Potassium: 437 mg, Fiber: 10 g, Sugar: 4 g, Vitamin A: 4116 IU, Vitamin C: 5 mg, Calcium: 37 mg, Iron: 3 mg
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