Thai Basil Coconut Curry with Lentils

This beautiful concoction was a happy little accident.

I love when I have no food left and just dump the remnants of my pantry into a pot and hope for the best—and the best actually happens.

This Thai Basil Coconut Curry is incredibly easy to make and loaded with plant-based protein from the lentils. Top it with some of my Smoky Roasted Kale and you’ll be drooling into a bowl of deliciousness.

Ingredients

  • 1 can of coconut milk (can be full fat or light)
  • 2 tablespoons of corn starch
  • 1/2 cup lentils
  • 1 cup water
  • 1-2 tsp red curry paste, depending on desired spiciness
  • 1 tbs dried basil
  • Salt
  • Package of rice noodles (optional)

Directions

  • Bring the lentils and 1/2 cup water to a boil, then let simmer on low heat.
  • When most of the water has been absorbed, add in the the coconut milk, red curry paste, dried basil, and salt to taste. Stir.
  • In a small cup, combine the corn starch with a small amount of COLD water. Stir until combined. Whatever you do, DO NOT add the cornstarch straight into the hot lentils, or it will form lumps.
  • Slowly add the cornstarch and water mixture to the curry. Stir continuously.
  • When the curry is to your desired level of thickness, turn off the heat.
  • If making the rice noodles, bring water to a boil and add the desired amount of noodles.
  • Boil for 6-8 minutes.
  • Top the noodles with the lentil curry and garnish with a lime and my Smoky Roasted Kale or any other vegetables of choice.

Leave a Reply

Your email address will not be published. Required fields are marked *