Thai Green Vegetable Curry with Lentils
A warming green curry that’s packed with filling vegetables and lentils for protein. Coconut milk lends an aromatic and cooling creaminess to this delicious dish.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
oil for frying
2 cloves garlic, chopped
a thumbsize knob of ginger, finely chopped or microplaned
a thumbsize knob of lemongrass, finely chopped
3 green whole chillies
1 C (250 ml) vegetable stock
1 x 400 ml tin of coconut milk
5 lime leaves
2 Tbsp (30 ml) fish sauce
1 Tbsp (15 ml) sugar
1 x 400 g tin of lentils, drained
80 g mange tout
150 g tenderstem broccoli
150 g shimeji mushrooms
crispy onions (optional)
small bunch fresh coriander
Set a large pan or medium-sized pot over medium-high heat. Add a glug of oil, then add the curry paste, garlic, ginger, lemongrass and chillies. Stir fry for 2-3 minutes until fragrant.
Add the stock, coconut milk and lime leaves and bring to a boil, then turn the heat down to a simmer. Taste for seasoning, then add the fish sauce and sugar. Re-taste and adjust seasoning if necessary.
Add the lentils, mange tout, broccoli and mushrooms and stir to combine. Simmer for 8-10 minutes uncovered.
Portion the soup into bowls, then top with a sprinkling of crispy onions and fresh coriander. Serve lime wedges on the side.