Thai Green Lentil Curry: A Comforting, Flavor-Packed Bowl of Goodness.
Get ready to spice up your week with a Thai Green Lentil Curry that’s rich, vibrant, and downright irresistible! This dish is a beautiful fusion of tender chicken thighs, hearty green lentils, and sweet potato, all simmered in a fragrant coconut milk-based broth. Infused with bold Thai flavors like green curry paste, fresh ginger, and kaffir lime leaves, this curry is the kind of dish that’ll warm you from the inside out!
ingredients
2 Tbsp. virgin coconut oil
4–6 chicken thighs, bone in with skin
1 small onion, chopped
2 garlic cloves, finely chopped
1″ piece peeled ginger, finely chopped ( 1/2 tsp.-1 tsp.)
1 tsp. Celtic Sea Salt
2 Tbsp-1/4 cup Organic Thai Green Curry Paste (add more for great heat. Do you ☺ )
1 medium sweet potato, peeled, cut into 1/2” cubes
3/4 cup French green lentils
2-cups Imagines’ No-Chicken vegetable broth (add 1–2 more cups for a soup)
Add 2–3 Kaffir lime leaves ( optional)
1–13.5-oz. can unsweetened coconut milk, shaken well
4 cups (loosely packed) baby spinach leaves, or other mild or sweet leafy greens
1/2 tsp. (or more) fish sauce
Garnish: Small handful cilantro leaves and lime wedges
instructions
Heat oil on medium heat in a large saucepan. Add onions, garlic, and ginger. Lower heat. Add in sea salt. Simmer on low, stirring often, until onion start to soften, about 3 minutes.
Add curry paste and cook, stirring bottom of pan. Paste will get slightly darker and stick to pot, so keep stirring for a few minutes.
Add in diced sweet potatoes and green lentils. Stir.
Add in the vegetable broth, Kaffir lime leaves and salt. Bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are lentils are soft and tender, not mushy. Simmer for about 20–25 minutes.
Last stir in coconut milk and return to a simmer.
Toss in baby spinach and fish sauce.
Cook until spinach is just wilted, about 30 seconds. Keep greens vibrant green.
Taste soup and adjust seasonings to your liking. Add more salt and/or fish sauce if needed.
Ladle stew into bowls and garnish with fresh minced cilantro.
Serve with lime wedges.
I hope you enjoy this tasteful recipe straight from the Curry Girls kitchen!
