Thai Green Lentil Curry
This is a variation of our easy coconut curry base recipe. This Thai green lentil curry recipe is a quick and nutritious weeknight dinner. Lentils cook quickly and take on all of the delicious Thai curry flavors. Packed with colorful veggies and paired with a healthy whole grain, this recipe is nutritious and delicious!
Servings: 4 cups
Ingredients
- 14- ounce can full-fat coconut milk, divided
- 2-3 Tablespoons green or red Thai curry paste*
- 3 cups low-sodium vegetable broth
- 1 Tablespoon brown sugar
- 2 Tablespoons fish sauce (sub tamari or soy sauce)
- 1 cup dried green lentils**
- ½ medium sweet potato, diced ½" (~1 cup)
- 1 cup fresh green beans, cut in half
- ¼ cup roughly torn Thai basil
- 1 medium lime (~2 Tablespoons juice)
Instructions
- In a 3-4 quart saucepan, bring ½ cup coconut milk to a boil. Add curry paste and stir. Continue cooking over medium high heat, stirring until thick and bubbling.
- Add the remaining coconut milk, broth, sugar, fish sauce, and lentils. Stir to combine and bring to a boil. Once boiling, cover, and reduce to a simmer.
- Simmer ~20 minutes. Then add sweet potato and green beans and continue to simmer, uncovered. Continue to cook until vegetables are crisp tender and lentils are cooked through, ~8-10 total minutes.
- Turn off heat and stir in the Thai basil and lime juice. Serve over quinoa, brown rice, or Jasmine rice, and add toppings to taste. Enjoy!
Notes
*Different brands of curry paste greatly differ in spiciness level, so start with less, then adjust to taste.
**You can substitute one 15-ounce can of lentils for the dried. Be sure to drain and rinse them before adding to the curry. Add with the sweet potatoes and green beans and cook for ~8-10 minutes total (eliminate the 20 minute simmer time).