Thai Red Curry Lentil Stew with Potatoes
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons Thai red curry paste
- 1 cup dried brown lentils, rinsed
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until it softens.
- Stir in the garlic and ginger, then add the curry paste and cook for 1 minute until fragrant.
- Add the lentils, potatoes, red bell pepper, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
- Stir in the coconut milk and lime juice. Season with salt and black pepper to taste.
- Ladle the stew into bowls and top with chopped cilantro before serving.
Notes
If the stew thickens too much after sitting, stir in a splash of broth or water when reheating. Start with 2 tablespoons of curry paste if you like milder flavor and add more at the end. Leftovers keep in the fridge for up to 4 days and reheat well on the stove.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife