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Spicy Thai Lentil Curry | sweetpeasandsaffron.com


Spicy, bold and incredibly tasty, this red lentil Thai curry is proof that humble ingredients can work together to create magic! With a simple list of ingredients and no roasting, this recipe is great for a weekday dinner or meal prep.

I'm an absolute sucker when it comes to Thai curry flavors! one Sweet potato soup with Thai curry or a Instant Pot Thai Chicken CurryI love the pretentious flavors of simple ingredients.

Thai lentils mixed with rice in a bowl

This red lentil Thai curry came from a desire to add more lentil recipes to our dinner and the flavors definitely surprised me!

Reasons to be Red Lentil Thai Curry

  • It's incredibly simple to make, yet delivers tremendous flavors
  • Can be made with fish sauce (for a more traditional combination of ingredients) or without the vegan version
  • You can prepare food in two different ways

record video

Check out the video below to see how to make this curry! You can find more recipe videos. Youtube channel.

Essential ingredients for making Thai lentil curry

What is Thai curry?

Thai curry is a popular dish of Thai origin made from curry paste, coconut milk, meat or seafood and vegetables. There are many different types of Thai curries including red, green, panang, and massaman curries, and the exact type of cooking varies depending on the chef (one).

Indian curries are thicker and are made from a mixture of tomatoes, onions, and dried spices, while Thai curries obtain their flavor from a mixture of herbs like shallots, lemongrass, garlic, galangal, and (of course) Thai pepper.2 ..).

My goal with this recipe is to celebrate the traditional flavors of Thai red curry, but to make it a vegan-friendly option, using ingredients that are readily available in North American cuisine. Lentils are not typically used in any authentic Thai recipes that I have tried, and this recipe is by no means a true representation of Thai cuisine.

Content notes

  • lens– Curry uses red lentils which can cook faster, but I've also successfully done this with green lentils (see notes below). Do not use canned or pre-cooked lentils in this recipe.
  • Coconut milk Use high quality, high fat coconut milk for the creamiest, most luxurious sauce
  • Red curry paste- If you are a vegan, be sure to check the label as some curry pastes may contain shellfish. Thai Kitchen and Cock Brand are the two brands I use and neither of them have shellfish.
  • Fish sauce If you're vegan, you can trade them in for soy sauce, tamari, or coconut amine.
  • Sweets- I like the sweet note of curry; If you cognize you aren't, try half the amount of sugar (you can always add more to taste).

Collage image shows before and after cooking Thai lentil curry

Step by step instructions

The quantities of ingredients can be found on the recipe card.

  1. Combine Ingredients In a 4-liter or larger saucepan, mix the onion, coconut milk, Thai red curry paste, fish sauce (or soy sauce), brown sugar, broth, and red lentils. Stir, cover, boil, then simmer.
  2. Decoction- Bake for 20 minutes, stir, and add the curry batter to the mixture (this is important as there may be lumps in your curry batter otherwise – not great!). When the curry thickens and the lentils soften, the curry is alert to serve.

Recipe notes

Use red or green lentils

I'm happy to announce that you can use red or green lentils in this recipe. Personally, I preferred the texture of red lentils because they became soft, thick, and creamy when cooked. Green lentils take longer to cook (45 minutes) and chew more, but they were still delicious in this recipe.

Make it vegan

If you want to make this 100% vegan, it's simple!

  1. Make sure your curry paste is vegan and shellfish free.
  2. Replace fish sauce with soy sauce, tamari, or coconut amine

Important – mash the curry paste

Use the back of a wooden spoon and mash it towards the edge of the pan to make sure the curry batter fits evenly into the curry as it cooks.

As the curry warms up, the curry paste warms up and is easier to puree. Look for curry lumps and mash them towards the edge of the pan. Repeat this several times until it has completely dissolved.

Optional extras

This is meant to be a simple boneless curry recipe, but you can add some extra ingredients to take the flavors to another level!

  • Kaffir linden leaves– If you can find it, before serving, pull out 1 to 2 lime leaves and add it to the curry. This gives the curry a delicious citrus flavor without being sour.
  • Thai basil– This type of basil definitely has a licorice flavor and gives curry bright, fresh flavors.
  • Vegetables- Yes, you can add vegetables to this curry, but don't do so until the curry paste is fully incorporated. I cooked the mixture for 10 minutes then added some green beans and cooked for another 10-15 minutes.

Thai lentil curry with spoon in blue pot

Serve with

Tips for preparing food

This is a great meal prep recipe as it's even tastier the second day! How to safely store and warm Thai lentil curry:

Warm the food

  • Fridge- Let cool completely, then prepare in rice bowls or keep in large portions. Store in the refrigerator for up to 4 days.
  • Warm up heat individual portions in the microwave until they evaporate; Heat larger portions in a saucepan over medium heat for 15-20 minutes.
  • Freeze- Allow to cool completely and then portion into rice food preparation containers or larger plastic or glass freezer jars (abandon room for expansion in jars and abandon lids ajar until completely frozen). Freeze for up to 3 months.
  • thawing one night in the refrigerator; Depending on the quality of your food prep containers, you can cook frozen in the microwave at a low temperature.

payment my favorite food prep containers.

Prepare freezer or refrigerator packages in advance

Introduce the ingredients and store them in the fridge or freezer – this way you toss them in the pan while cooking, with no measurement required!

  1. Mix the onion, coconut milk, broth, curry paste, brown sugar and fish sauce and store in a freezer bag, a reusable silicone bag or a food preparation container.
    • If you're using red lentils, don't add them.
    • If you are using green lentils, you can put them in the bag.
  2. Freeze for up to 3 months, store in the refrigerator for up to 4 days.
  3. Thaw (if necessary), then pour into a saucepan. Add red lentils if needed. Cover and cook as indicated.

Find My favorite freezer containers are here!

Thai lentil curry in the bowl with coriander and rice

More lens recipes

Spicy Thai lentil curry

Course: dinner

Local cuisine: Thai

Keyword: gluten free, lentils, food prep, vegan

Calorie: 204kcal

Writer: Denise Trappe

Portion: 8th

Spicy, bold and incredibly tasty, this red lentil Thai curry is proof that humble ingredients can work together to create magic! With a simple list of ingredients and no roasting, this recipe is great for a weekday dinner or meal prep.

Preparation time10 minute

cooking time30th minute

total time45 minute

  • Combine Ingredients In a 4-liter or larger saucepan, mix the onion, coconut milk, Thai red curry paste, fish sauce (or soy sauce), brown sugar, broth, and red lentils. Stir, cover, boil, then simmer.

  • Decoction- Bake for 20 minutes, stir, and add the curry batter to the mixture (this is important as there may be lumps in your curry batter otherwise – not great!). When the curry thickens and the lentils soften, the curry is alert to serve.

1- Red or green curry paste can be used in this recipe. I tested it with Thai Kitchen and Cock brand curry spreads. If it's vegan make sure the curry paste doesn't contain shellfish.
If vegan, use soy sauce, tamari, or coconut amino acids.
3- This curry is less sweet than ever; If you don't like a sweet curry, cut it in half and give it a try. You can always add to the episodes!
4- You can use uncooked red or green lentils in this curry. If you're using green lentils, increase the cooking time to 45 minutes, or until tender, if desired.
5-serving size is definitely an estimate; Nutritional information does not conclude rice or other recommended companions.
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Let the curry cool completely, then portion with rice and steamed vegetables in bowls for the preparation of dishes OR abandon as a larger portion.

  • Store in the refrigerator for up to 4 days
  • Up to 3 months of frost

Warm up
Heat individual servings in the microwave until they evaporate. Heat large portions in a saucepan over medium heat for 15-20 minutes or until fully heated.
Once it's frozen, depending on the quality of your prep container, you can reheat it at a low temperature. Otherwise, melt in the microwave until it evaporates and heats up.
Freezer packs
You can collect all ingredients except red lentils (green can be added) in a sturdy 1 gallon freezer bag, meal preparation container, or silicone bag. Squeeze out as much air as possible.

  • Up to 3 months of frost
  • Thaw in a pan before throwing (add red lentils if necessary)
  • cook as mentioned above on this recipe card.

Offer: oneCup (see note 5 | Calorie: 204kcal | Carbohydrates: 19thG | Protein: 7thG | Fat: 12thG | Saturated fatty acids: 10G | Sodium: 304mg | Potassium: 367mg | Fiber: 8thG | Sweets: 5G | Vitamin A: 268IU | C vitamin: 3mg | Calcium: 25thmg | Iron: 3mg


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