Thai Red Curry Lentil Stew with Bok Choy
Equipment
- Large Pot
- Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons Thai red curry paste
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 4 heads baby bok choy, halved lengthwise
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 to 4 minutes until the onion softens.
- Stir in the Thai red curry paste and cook for 1 minute until fragrant.
- Add the red lentils, vegetable broth, and sliced red bell pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Pour in the coconut milk and stir to combine. Continue simmering for another 5 minutes.
- Add the halved baby bok choy and cook for 3 to 4 minutes until the leaves wilt and the stems become tender but still have some bite.
- Remove from heat. Stir in the lime juice and season with salt to taste. Sprinkle with chopped cilantro before serving.
Notes
Add the bok choy only at the end so it stays bright green and does not turn mushy. Full-fat coconut milk gives the stew its creamy texture. Leftovers thicken as they sit, so add a splash of broth when reheating. If you prefer less heat, start with 2 tablespoons of curry paste and taste before adding more.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon