Is it just me or do others also fiercely crave asian-style soups, stews, curries, noodle dishes, and more from the months of November to March? With the cold comes an undeniable desire for something warm, hearty, rich, spicy [well, maybe for some], and soul soothing. I find Thai-style curries to satisfy all of these cravings to a T. Inspired by Cookie + Kate's recipe, I decided to make a big pot of Thai green coconut curry with green lentils, filled to the brim with some of my favorite vegetables. Check out my recipe below and enjoy!
1 green bell pepper [thinly sliced into strips]
1/2 medium yellow onion [thinly sliced]
2 large carrots [peeled & diced into small rounds]
8-10 fingerling potatoes [depending on size & diced into small rounds]
1/4 cup frozen corn
1.5 cups green lentils
2 limes [juice of 1 lime & 1 sliced for garnish]
1 can [14 oz] of full fat coconut milk
1/2 cup water
2 tablespoons Thai green curry paste
2 tablespoons coconut oil
2 cloves minced garlic
1 tablespoon minced ginger
1 & 1/2 teaspoons brown sugar
Salt & pepper to taste
Red chili flakes to taste
A handful of fresh cilantro [optional]
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: about 2 bowls
Boil pot of water & cook green lentils for about 20 minutes or until soft.
While lentils cook, boil a pot of water & add fingerling potatoes, cooking for 5-7 minutes or until you're able to put a fork through them. [I like to cook the potatoes first to ensure that they cook all the way through before adding to the curry.]
Heat a wok or deep pot then add coconut oil, garlic, ginger, & diced onion & cook until onion has softened.
Dice carrots & green bell pepper & add them to pot & cook until vegetables have softened.
Season vegetables with a pinch of salt & pepper each.
Add Thai green curry paste & mix together with vegetables. Let cook for a few minutes.
Add can of full fat coconut milk, 1/2 cup water, & 1 & 1/2 teaspoons brown sugar & mix together.
Cook curry until it hits a simmer, then add corn & cooked fingerling potatoes. Stir occasionally.
Season again with salt, pepper, & red chili flakes to taste.
Squeeze the juice of one lime into curry.
Serve over a bowl of cooked green lentils & squeeze a bit more lime juice on top.
Garnish with a handful of chopped fresh cilantro [optional].