I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 2 tablespoons unsalted butter or ghee
- 1/2 Spanish onion, peeled and diced 1/2-inch
- 1 carrot, diced 1/2-inch
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 2 tablespoons red Thai curry paste
- One 13.5-ounce can coconut milk
- 3 cups chicken or vegetable stock
- 1 cup orange dal lentils (split red lentils)
- 3 cups roughly chopped Swiss chard
- 3 cups baby spinach
- 2 tablespoons fish sauce
- Cooked long grain rice, such as basmati, for serving
- 1/4 cup almonds, toasted
- 1/4 cup fresh mint leaves
- 1/4 cup pomegranate seeds
- Lime wedges, for serving
Instructions
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 289 |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 11 mg |
| Sodium | 549 mg |
| Serving Size | 1 of 8 servings |
| Calories | 289 |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 11 mg |
| Sodium | 549 mg |
Reviews
Made this today, was absolutely delicious and satisfying. Made it exactly per the recipe except for the greens as I don’t care for Chard or cooked spinach, replaced with kale and escarole. I don’t understand the reviews saying it was too soupy. Mine turned out thick and porridge like. I can only think maybe red lentils weren’t used, green lentils don’t thicken the same.
Loved it… I didn’t have all the ingredients, but what I did is, I added frozen vegetables, and the curry was just phenomenal!
Delicious! Used green lentils that I had on hand and doubled their quantity having read reviews that was too soupy – definitely improved the texture. Would agree with other reviews about adding more curry paste next time
Love his recipes!
We all loved this as a vegetarian curry. It’s difficult to NOT overcook the lentils but do the best you can. I’ll add more ginger and more curry paste next time. We didn’t care for the almond topping but the pomegranate seeds , the mint, and the lime juice is perfect.
Love this! I had everything EXCEPT a carrot so I used some squash I had leftover. It was easy, fast & delicious. I followed the recipe exactly—minus the carrot—and will make it often!
Wanted to make this recipe, but couldn’t afford all of the ingredients, due to high food costs and couldn’t get to the grocery store because of extremely high gas prices – thanks to Joe
Finally got all the ingredients in the house to make this dish. Went to 3 different stores for the curry paste. In any case outside of it coming a little soupy, it was absolutely delish. I will tweak the next go around with maybe more lentils or carrots and or maybe a sweet potatoe. Flavors were superb GZ. Next time I’ll try the lentil stew.
I was skeptical about the pomegranate seeds but they really made the dish. I didn’t have fish sauce and it was still great!
I just made this today and its FANTASTIC! Even people who don’t like lentils would love this. I had to make a few modification – I didn’t have fish sauce so I subbed Soy Sauce, I couldn’t find Swiss Char so I subbed 5 heads of chopped Baby Boy Choi (which I found in my local Asian market) I also added an extra tablespoon of the red curry paste. So delicious!