Get the recipe for Creamy Red Lentil Curry (Thai Inspired). A vegetarian lentil curry made with budget-friendly red lentils, coconut milk and aromatic Thai red curry paste.
This delicious and nutritious recipe for creamy red lentils is easy enough for weeknight cooking and ideal for batch cooking. The whole family will love this plant-based coconut and lentil curry.
This Creamy Red Lentil Curry (Thai Inspired) is…
- Vegetarian and vegan
- Gluten free
- Nutritious – with plant-based protein and fiber
- Simple to make
- Perfect for batch cooking
What are red lentils?
Split red lentils (masoor daal)
One of the most accessible lentils. Masoor daal, also known simply as split red lentils, are usually found in their split form. Whole is fine to use too, but might take a little longer to cook.
Moon-shaped red masoor are particularly handy to stow away as they’re quick to cook and make a mean daal or curry dish.
Can I use other lentils for this dish?
Absolutely. Feel free to use other lentils to make this dish. Some options that work well are:
- Split yellow gram (channa daal)
- Whole green lentils (sabut masoor)
- Split mung beans without skin (moong daal yellow)
Note that using other lentils could mean cooking time is longer, or more water is required when making this creamy Thai-inspired red curry with lentils.
What kind of red curry paste is best for curry?
There are many brands of Thai red curry paste available in supermarkets and specialist Asian shops. I choose a vegetarian option which is free from the usual shrimp paste and fish sauce.
This Mae Ploy Thai Red Curry Paste is suitable for vegetarians and vegans and is the one I use for this recipe.
What’s in Thai red curry paste?
Traditional Thai red curry paste recipes can vary from home to home and brand to brand. Many people use commercial Thai red curry pastes and customise them to their taste at home.
Most red curry paste is made with a combination of: red chillies, galangal, lemongrass, lime leaves, coriander and various other spices. The veggie version simply omits the fish products.
How to freeze lentil curry
This Creamy Red Lentil Curry recipe is ideal for freezing. Make a double batch and allow the curry to cool completely before packing into freezer-safe containers. Freeze for up to 3 months. Defrost at room temperature or in the microwave.
Heat through thoroughly before serving. Always ensure food is piping hot. You may need to adjust the consistency of the curry with more water if required.
Step-by-step instructions for making Creamy Red Lentil Curry (Thai Inspired)
Full recipe card with ingredients below.
1. Wash and soak the red lentils
This will remove any surface dirt from the lentils. Soak them in hot water with baking soda to help them soften quickly. This helps to reduce cooking time and also makes the lentils easier to digest.
2. Cook out the curry paste
Sauté the curry paste in coconut milk until the oil separates from the paste. Ensure the paste is very well cooked before moving on to the next step, this should take 8-10 minutes.
3. Add onions, tomatoes and spices
I like to keep the onions chunky but you can chop them finely if you prefer. Tomato paste adds delicious sharpness and colour. Whole and ground spices like star anise, cumin and turmeric bring the curry to life. Brown sugar or palm sugar is essential for balancing out the heat.
4. Pour in the coconut milk
Thick coconut milk gives the curry a delicious, creamy finish. I use full-fat canned coconut milk but you could also use low fat coconut milk if you prefer.
5. Tip the lentils into the dish and cook
Add the drained lentils along with hot water. Cover with a lid and cook for 20 minutes, until the lentils are very tender. Beat with a whisk for a minutes.
6. Add basil and serve with rice
Tip in the Thai basil (or Italian basil) and stir well. Serve hot with rice and lime wedges.
Creamy Red Lentil Curry (Thai Inspired) recipe | How to make coconut milk and lentil curry
Creamy Red Lentil Curry (Thai Inspired)
Delicious Creamy Red Lentil Curry (Thai Inspired). Simple ingredients like coconut milk & red curry paste. With plant-based protein & fiber. Serve with rice, roti or any grain of your choice.
Ingredients
- Ingredients
- 275g red lentils
- 1/8 tsp baking soda
- 800ml hot kettle water, divided
- 400ml coconut milk, divided
- 3 tbsp Thai red curry paste
- 1 large onion, roughly sliced
- 1 star anise
- 1/2 tsp cumin seeds
- 2 tbsp tomato purée
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tbsp light brown sugar
- 1/4 tsp salt (adjust to taste depending how salty the curry paste is)
To garnish
- Large handful Thai basil leaves (or use regular basil)
- 1 red chilli, chopped (optional)
- 1 lime, cut into wedges
Instructions
- Place the red lentils in a bowl and cover with warm water. Wash the lentils well, rubbing them to remove any surface dirt. Change the water 2-3 times to repeat the washing process. Drain and add the baking soda. Fill the bowl with around 400ml boiling hot water, enough to submerge the lentils by 2-3 centimetres. Allow to soak for 30 minutes.
- Heat 5-6 tablespoons of coconut milk in a heavy-based pan. Once it's boiling, add the red curry paste. Stir and cook the curry paste out until fragrant, about 8 minutes. The oil will begin to separate from the paste. Add the onions, star anise and cumin. Sauté for 10 minutes, until the onions have softened.
- Next, add the tomato paste, coconut milk, ground cinnamon, turmeric, sugar and salt.. Stir well and cook the curry out over a medium heat for 5 minutes, making sure it doesn't burn. If it seems dry, add a small splash of water.
- Drain the lentils and add them to the pan along with 400ml hot kettle water. Bring to the boil.
- Cover the pan with a lid and allow to simmer over a medium heat for 20 minutes, or until the lentils are very tender. Stir often to prevent burning. As the lentils cook, the curry will thicken and settle at the bottom so ensure you stir more frequently as it gets to this stage. You can turn the heat down if you find it's sticking to the base of the pan too much. If the curry becomes too thick, top it up with more hot kettle water. Remember that the curry will thicken the longer it stands.
- Stir in the Thai basil and serve with rice and lime wedges.
Notes
HOW TO FREEZE RED LENTIL CURRY
This Creamy Red Lentil Curry recipe is ideal for freezing. Make a double batch and allow the curry to cool completely before packing into freezer-safe containers. Freeze for up to 3 months. Defrost at room temperature or in the microwave. Heat through thoroughly before serving. Always ensure food is piping hot. You may need to adjust the consistency of the curry with more water if required.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 752mgCarbohydrates: 24gFiber: 5gSugar: 5gProtein: 12g
Pin this Creamy Red Lentil Curry (Thai Inspired) recipe
If you like this, you’ll love my Shahi Daal
