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Spicy Red Lentil Curry (Thai Style) Recipe

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4.3 from 216 reviews

This Spicy Red Lentil Curry (Thai Style) is a flavorful, hearty, and comforting dish perfect for a quick weeknight meal. Infused with aromatic ingredients like garlic, ginger, and Thai red curry paste, this curry combines tender red lentils simmered in a fragrant broth enriched with coconut milk and a hint of lemon zest. It’s a satisfying vegan-friendly curry that pairs beautifully with rice, quinoa, or warm breads, making it both nutritious and delicious.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons extra virgin olive oil (or coconut oil or any mild oil)
  • 1 small onion, chopped
  • 2-3 carrots, small diced
  • 3 garlic cloves, minced or grated
  • 1 inch knob fresh ginger, peeled, minced or grated
  • 1 tablespoon tomato paste
  • 1-2 tablespoons Thai red curry paste (or more to taste)
  • 1 tablespoon fish sauce
  • 3 cups vegetable or chicken broth
  • 1 cup dried red lentils, rinsed and drained
  • ¼ cup full-fat coconut milk
  • Zest of 1 lemon (optional)
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped basil

Serving Suggestions

  • White or brown rice, quinoa
  • Fresh naan or pita bread
  • Greek yogurt or sour cream
  • Additional chopped cilantro for garnish

Instructions

  1. Sauté vegetables: In a pot or Dutch oven, heat the oil over medium heat. Add chopped onions and diced carrots, cooking for 4-6 minutes until onions are translucent. Stir occasionally to prevent sticking.
  2. Add aromatics: Stir in the minced garlic and ginger, cooking for about 1 minute until aromatic but not browned.
  3. Incorporate pastes: Add the tomato paste and Thai red curry paste to the pot. Sauté for approximately 2 minutes, stirring frequently to blend flavors.
  4. Add liquids and lentils: Pour in the fish sauce and broth, stirring to combine. Add the rinsed red lentils, stir, and bring the mixture to a boil.
  5. Simmer lentils: Cover the pot and reduce heat to low. Simmer gently for 15-20 minutes until lentils are tender, stirring frequently. If mixture thickens too much, add more broth as needed.
  6. Finish with coconut milk and herbs: Stir in the coconut milk and cook uncovered for another 5 minutes. Remove from heat and mix in lemon zest, chopped cilantro, and basil.
  7. Serve: Ladle the curry over brown rice or quinoa. Garnish with a dollop of Greek yogurt or sour cream, extra chopped cilantro, and serve with naan or pita bread if desired.

Notes

  • Adjust the amount of Thai red curry paste to make the curry milder or spicier according to taste.
  • Using full-fat coconut milk gives a richer texture and flavor.
  • For a strictly vegan version, substitute fish sauce with soy sauce or tamari.
  • Adding lemon zest brightens the curry but is optional.
  • Stir frequently during simmering to prevent lentils from sticking or burning.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better as flavors meld.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Fat

Find it online: https://allyumcooks.com/spicy-red-lentil-curry-thai-style-recipe/