Thai Green Lentil Curry
The curry paste:
- 2 stalks lemongrass
- 3-4 green chilis (depending on how much spice you can handle, deseed if needed)
- 6 spring onions green part only
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated galangal
- 1/2 cup chopped fresh coriander (including stems)
- 1/2 cup fresh thai basil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon soy sauce
- zest from one lime and half it’s juice
- 1/2 teaspoon ground black pepper
- 2 cups of canned lentils, washed and drained
- 1 can coconut milk 400g
- 1/2 cup low fodpmap vegetable stock
- 1 teaspoon coconut palm sugar or regular white sugar
- 1-2 teaspoons soy sauce adjust for saltiness
- 2 red capsicums cut into strips
- 2 medium carrots cut into circles
- 3/4 cup baby corn
- small handful spring onions cut into strips
- Thinly slice the lemon grass stalks before adding it to a food processor with the remaining curry paste ingredients. Whiz everything together until you end up with a thick, green paste.
- Add the curry paste to a large pan and warm on a low heat for 2-3 minutes until extremely fragrant.
- Add the lentils to pan and stir, coating it in the curry paste. Cook for another 4-5 minutes on a medium heat. Add the coconut milk, vegetable stock, soy sauce, and sugar and bring to a boil for a couple of minutes.
- Turn the heat down, add the capsicums, baby corn, carrots and spring onions and allow the curry to simmer for at least 15 minutes until the sauce thickens.
- Season with salt and pepper, coriander and basil
- Serve over rice, garnish with a lime wedge and additional coriander
|Per 100g||Per serve|
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