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Thai Green Curry Lentil Stew with Bell Peppers
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 bell peppers, sliced
  • 3 tablespoons Thai green curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 cans (15 oz each) lentils, drained
  • Salt to taste
  • Cilantro and lime wedges, for serving

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes until the onion starts to soften.
  • Add the sliced bell peppers and cook for 2 more minutes, stirring occasionally.
  • Stir in the Thai green curry paste and cook for 1 minute to release its aroma.
  • Pour in the coconut milk and vegetable broth. Add the drained lentils and stir everything together.
  • Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until the stew thickens slightly and the lentils are heated through.
  • Taste and add salt if needed. Serve hot with cilantro and lime wedges on top.

Notes

Simmer a minute longer if you prefer a thicker consistency. The lime wedges cut through the richness of the coconut milk, so add them right before eating. Leftovers keep well in the fridge for two days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Thai
Equipment: Large Skillet, Wooden Spoon