Lentil Green Curry

I have been dying to share my Lentil Green Curry recipe with you all since last What I Ate Wednesday.

I have a love affair with Thai food and green curry in particular.  Just the thought makes me hungry.


No matter what, I can never made Thai like the little Thai ladies at my favorite restaurant, but this gets pretty darn close!

The key is the green curry paste.  I like mine good and spicy.  We have an Asian food store here in Louisville, and I found this green curry paste there.  Best. ever. Period.


I got my idea of putting lentils in my green curry from my friend Lindsay in this recipe.  Usually, I would use tofu, but I have cut soy out of my diet right now.  Chicken would also be good.  In place of the lentils.

Lentil Green Curry

  • 1 cup lentils
  • 1 cup red potatoes, chopped
  • 2 parsnips, chopped
  • 2 cups green beans
  • 1 can straw mushrooms, drained and rinsed
  • 1 leek, chopped
  • 2 cloves garlic
  • 1/4 can green curry paste
  • 1 can coconut milk
  • 1.5 cups vegetable broth
  • fresh basil to garnish
  1. Cook lentils according to package directions.  Drain excess water.
  2. Microwave chopped potatoes until softened but not mushy.
  3. Saute leek in a heavy bottomed dutch oven with some coconut oil.
  4. Add rest of vegetables to the dutch oven and saute until they are tender.
  5. Add curry paste and stir.  Add in cooked lentils, coconut milk, and broth.
  6. Allow to simmer 10-15 minutes to allow flavors to meld.
  7. Top with fresh basil… please don’t leave this out!
  8. Serve with basmati rice.


Photo 4

I love Thai curries because they are so flavorful, filling, and you can throw anything in there.  Feel free to sub onion for the leek, winter squash for the potatoes, and carrots for the parsnips.

I got these straw mushrooms at the Asian Food Market.  They are adorable!!



They were perfect in this!

Since red potatoes aren’t New Year, New Rules friendly, I think I’m going to make this again with eggplant, winter squash, and green beans.  I’m also going to play around with using salmon in my green curry.  I’ll let you know how it goes!

What is your favorite type of food to eat?

Do you like Thai?  If so, what is your favorite Thai dish?



  1. says

    Thai is definitely one of my favorite ethnic foods, but I think Mexican will always be my top favorite. I love yellow or panang curry with veggies & chicken over jasmine rice! I think the jasmine rice totally makes a difference too. I’ve never tried basmati rice though… What is that like? We usually get our curry pastes from an Asian supermarket for super cheap. They are authentic and make such a difference compared to the stuff you buy in regular grocery stores.

  2. says

    Yum! I need to make this tonight or tomorrow. I have coconut milk, green beans and parsnips on hand so yep! I hate mushrooms but I’m sure I can find a tasty alternative:) This looks so great.

  3. says

    I LOVE Thai food…Tom Yum soup is my go-to, but there was a place in Austin that had an AMAZING (and crazy hot) Jungle Curry. I also loved it there because they served this nutty brown rice that was just delicious.

    I have been hoping you would post this recipe, and now that I know your secret curry paste base—and mutual adoration of shopping at Asian markets—I am tempted to go immediately and hunt that down!

  4. says

    You always have such great and intriguing recipes girls. I’ve never cooked with Lentil or curry paste. Not going to lie, it all seems intimidating to me. Couldn’t tell you why either??!!

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