This comforting and filling green curry will bring the warmth back to your entire body.
A quick note regarding curry pastes: the amount of curry paste required for the recipe will depend on the concentration of the paste. Depending on the brand you use, this will vary. For example, the one we use is mild, if you are using a strong one, adjust accordingly. Remember you can always add more later if you need to.
3/4 cup green curry paste
1 thumb-size fresh ginger, chopped fine
2 cloves of garlic, chopped fine (paste would also work)
2 red chilies (optional), chopped in strips of half-cm thickness
1 bell pepper, chopped into chunks
2 stalks of celery, chopped small pieces
1 big carrot
1 small broccoli
1 1/2 cup of brown lentils, cooked separately with a bit of salt until tender (be careful not to overcook)
1 tin of coconut milk
1/4 piece of veg stock cube
Salt, adjust to taste
2 tsp of sugar
2 tsp starch (dilute in a bit of cold water, just enough to dissolve)
Oil for cooking
Rice, cooked separately according to packages instructions and the desired quantity
Toppings for serving:
- Fresh cilantro, plenty!. Chopped finely
- Lime or lemon wedges
- Grated fresh ginger
- Shredded coconut
- Start by cooking the rice and boil the lentils separately.
- In the meantime, chop the veggies. The carrot and broccoli stems will take longer to cook, steam them ahead until they are halfway cooked. Do this by placing a colander above the lentils pot and leave the veggies there while you chopping the rest.
- Fill up and run the kettle.
- In a large pot at medium-high heat, add oil followed by ginger, chilies, pepper, garlic, celery, a pinch of salt, and crumble a cube of vegetable stock. Stir fry for few minutes.
- Add curry paste, stir for a couple of minutes and then add the water from the kettle, about a liter.
- Add the rest of the veggies and simmer for 5 min.
- Strain lentils and discard water. Add them to the main pot.
- Add the tin of coconut milk and sugar.
- Taste!. Check salt, and add if needed.
- Add diluted starch. Allow to simmer again and cook until veggies are tender. Adjust thickness by adding more water.
- Turn off the stove. Allow the curry to rest for a few minutes before serving.
Serve with white rice or rice noodle, and fresh toppings. We have accompanied this dish with fresh lemon and cucumber salad. 🙂