Rate this recipe

Thai Green Vegetable Curry with Lentils

Thai Green Vegetable Curry with Lentils

BY

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 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
Crush Mag Online Crush Mag Online

Curry

oil for frying
100 g Thai green curry paste
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

To Serve

crispy onions (optional)
1-2 limes, quartered
small bunch fresh coriander

Curry

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.

To Serve

Portion the soup into bowls, then top with a sprinkling of crispy onions and fresh coriander. Serve lime wedges on the side.