Prep time15 minutes
Cook Time50 minutes
Equipment: Classic Dutch Oven
2 tablespoons coconut oil or vegetable oil
1 yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons ginger, minced
2 thai chilis, minced
2 tablespoons red Thai curry paste, preferably “Mae Ploy” brand
3 large carrots, cut into ¼ inch rounds
1 cup green lentils
4 cups chicken or vegetable stock
1 tablespoon fish sauce
1 14.5 oz can of unsweetened coconut milk, shaken well and ¼ cup reserved
2 tablespoons cilantro, finely chopped
Lime wedges for serving
Heat oil in a large Dutch oven over medium-high heat. Add onion and season with salt and pepper. Cook stirring occasionally until softened, about 4-6 minutes. Add garlic, ginger, Thai chilis and curry paste stirring until fragrant, about 2-3 minutes.
Add carrots and lentils and cook an additional minute. Add stock, fish sauce and set aside ¼ cup of coconut milk for serving and add remaining coconut milk to the pot. Bring to a boil and reduce to simmer. Cook 20-25 minutes until lentils and carrots are tender. Taste and season with more salt and pepper as needed.
Stir in cilantro, garnish with remaining coconut milk and serve with lime wedges.