My current favorite dinners are 1 skillet, easy to prepare meals. I love to have dinner on the table in half an hour and not end up with tons of pots and pans to wash up. This Thai lentil curry is all that and more! It’s so flavorful, made with lots of wholesome ingredients and it’s kid friendly (I actually call it family friendly: it is a grown up (looking) meal that kids love to eat).
What do you think? Ready to make this 1 skillet Thai lentil curry?
How to make Thai lentil curry?
I start by heating up a skillet and I add 1 or 2 tablespoons of avocado oil to it. Once hot I add the bell peppers, shallots, ginger and 1 tablespoon of red curry paste and stir to mix it all. After a minute or 2, once the shallots are translucent, I add the garlic and give it a stir. Now it is time to wilt the spinach by adding it to the skillet.
After wilting the spinach, I add the fish sauce, coconut milk and the cherry tomatoes. I stir everything well and cover the skillet. After turning down the heat to med-low I let it simmer for 15-20 minutes until the bell pepper has softened.
Lastly I add the cooked lentils to the curry. Stir to incorporate well and it is ready. I squeeze some lime juice on it, stir and taste the curry. Adjust the flavor if necessary; add more salt, lime juice or curry paste.
I usually serve it over cauliflower or brown rice (but it is great on noodles as well) and garnish it with fresh cilantro and/or basil leaves, lime wedges and crispy chickpeas.
(How) is it kid friendly?
Yes, for sure this is kid friendly. Let me tell you what I do a lot of the time. I start by only adding 1 tablespoon of red Thai curry paste. I follow the recipe all the way to the end, but before adding the lentils, I divide the curry into 2 batches (oops, now it is a 2 skillet meal). One batch I blend (momma is gonna hide those vegetables!) and I add a bit more coconut milk to it if I think it is too spicy for the kids.
To the other batch I add 1 or 2 extra tablespoons (or even 3) of curry paste.
Now I add the lentils, dividing them over the 2 skillets. Your kids don’t eat lentils (yet)? First add the lentils and then blend it all! Ta-da, problem solved!
We all love the flavor of this curry. The kids actually ask me to make this because it tastes so good they say. I am sure you and your family will enjoy it as well. It is
packed with veggies – so flavorful – adjustable – quick and easy to make – an awesome weekday meal – & so delicious
Do you like easy 1 skillet meals? Why don’t you try this chicken cherry tomato orzo or lentil bolognese or my healthy sweet and sour shrimp?
1 skillet Thai lentil curry
Ingredients
- 1-2 tbsp avocado oil (to sautee the veggies in)
- 1 red bell pepper (thinly sliced (julienne))
- 1 tbsp ginger (chopped finely)
- 1-3 tbsp red curry paste
- 2 small shallots (chopped finely)
- 4 cloves garlic (minced)
- 100 gr spinach (approx. 1 cup)
- 1 tsp fish sauce
- 1 can coconut milk
- 120 gr cherry tomatoes (1 handful)(depending on size, cut in half)
- 380 gr (french) lentils (cooked/prepared)
garnishing:
- 1 tbsp fresh cilantro leaves
- 1 tbsp fresh basil leaves
- 1 limes (in wedges)
- 2-3 tbsp chickpeas (drained from a can or crispy baked*)
- naan bread
Instructions
- Heat up a skillet and add 1 or 2 tablespoons of avocado oil to it. Once hot, add the bell peppers, shallots, ginger and 1 tablespoon of red curry paste and stir to mix it all.
- After a minute or 2, once the shallots are translucent, add the garlic and give it a stir. And then add the spinach to wilt it to the skillet.
- After wilting the spinach, add the fish sauce, coconut milk and the cherry tomatoes and stir everything well. Cover the skillet and after turning down the heat to med-low, let it simmer for 15-20 minutes until the bell pepper has softened.
- Add the cooked lentils to the curry. Stir to incorporate. Add the lime juice and taste the curry. Adjust the flavor if necessary; add more salt, lime juice or curry paste.
Keep it kid friendly/ when cooking for picky eaters:
- Before adding the lentils, divide the curry 2 skillets. Blend one batch (to hide the veggies) and taste. Add a bit more coconut milk if you think it is too spicy for your kids. You can also add more lime juice to it. Now add the half of the lentils to your blended curry sauce. Your kids don't eat lentils? First add the lentils and then blend it all.
- To the other batch add 1 or 2 extra tablespoons (or even 3) of curry paste. Now I add the other half of the lentils and stir to combine. Add the lime juice and taste the curry. Adjust the flavor if necessary; add more salt, lime juice or curry paste.
Serving/ garnishing:
- Serve it over cauliflower, brown or white rice or even on noodles as well and garnish with fresh cilantro and/or basil leaves, lime wedges and crispy chickpeas.
Notes
DID YOU MAKE THIS RECIPE?
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