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.