Thai Green Lentil Curry

Why You’ll Love This Recipe

This Thai Green Lentil Curry is the ultimate fusion of comfort and spice. The earthy lentils soak up the rich, aromatic curry sauce, while the coconut milk provides a silky, slightly sweet balance to the heat. It’s filling, nutritious, and incredibly easy to make with pantry staples and a few fresh ingredients. Plus, it’s versatile—great on its own, over rice, or with naan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green lentils (rinsed and drained)
• Coconut oil or vegetable oil
• Onion
• Garlic
• Fresh ginger
• Thai green curry paste
• Coconut milk (full-fat for best flavor)
• Vegetable broth or water
• Soy sauce or tamari
• Brown sugar or maple syrup
• Lime juice
• Fresh spinach, kale, or green beans (optional for added veggies)
• Fresh cilantro or Thai basil (for garnish)
• Cooked rice or quinoa (for serving)

Directions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until softened.
2. Add minced garlic and ginger. Cook for 1–2 minutes until fragrant.
3. Stir in Thai green curry paste and cook for 1–2 more minutes to release the aroma.
4. Add the green lentils, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed.
6. In the last 5 minutes, stir in greens or vegetables if using, and cook until just tender.
7. Turn off the heat and stir in lime juice. Taste and adjust seasoning as needed.
8. Serve hot over rice or quinoa, garnished with fresh cilantro or Thai basil.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Make it spicy: Add extra curry paste, sliced chilies, or a dash of chili oil.
• Use different lentils: Brown lentils work similarly, but red lentils will cook faster and create a creamier texture.
• Add more veggies: Try bell peppers, zucchini, mushrooms, or snap peas.
• Make it gluten-free: Use tamari instead of soy sauce.
• Make it richer: Stir in a spoonful of peanut butter or cashew cream for added richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat, adding a splash of water or coconut milk to loosen the sauce.
This curry also freezes well for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use canned lentils?

Canned lentils can work in a pinch, but they’ll require much less cooking time and absorb less flavor than dried lentils.

Is Thai green curry paste vegan?

Some brands contain fish sauce. Check the label or choose a certified vegan brand.

Can I make this in an Instant Pot?

Yes. Sauté the aromatics using the Sauté function, then pressure cook for 10 minutes with a natural release.

What if my curry is too thick?

Add a splash of broth or water until you reach your desired consistency.

How spicy is Thai green curry?

It’s medium-spicy by default, but heat levels vary by brand. Start with less curry paste and add more to taste.

What’s the best rice to serve with this?

Jasmine rice is traditional, but brown rice, basmati, or quinoa also pair well.

Can I use light coconut milk?

Yes, though the result will be slightly less creamy and rich.

Is this recipe freezer-friendly?

Absolutely. It freezes well and is great for meal prep.

Can I add tofu or tempeh?

Yes, stir-fried or baked tofu or tempeh makes a great protein-packed addition.

What herbs go best with this dish?

Cilantro, Thai basil, or mint work beautifully as garnishes.

Conclusion

Thai Green Lentil Curry is a bold, nourishing meal that delivers layers of flavor with minimal effort. With creamy coconut milk, earthy lentils, and the punch of green curry, it’s a satisfying, plant-based dish you’ll want to make again and again. Whether you’re new to Thai cooking or just love a good one-pot meal, this recipe is a must-try for your weekly rotation.

Thai Green Lentil Curry

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Thai Green Lentil Curry is a bold and comforting plant-based dish that features hearty green lentils simmered in a fragrant Thai green curry and coconut milk sauce. It’s creamy, protein-rich, and perfect for easy weeknight meals or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai-Inspired
• Diet: Vegan

Ingredients

• 1 cup green lentils, rinsed and drained
• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2–3 tablespoons Thai green curry paste (adjust to taste)
• 1 (14-ounce) can full-fat coconut milk
• 2 cups vegetable broth or water (plus more as needed)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar or maple syrup
• 1 tablespoon lime juice (freshly squeezed)
• 2 cups fresh spinach, kale, or green beans (optional)
• Fresh cilantro or Thai basil, for garnish
• Cooked jasmine rice or quinoa, for serving

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Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until softened.
2. Add garlic and ginger. Cook for 1–2 minutes until fragrant.
3. Stir in Thai green curry paste and cook for another 1–2 minutes to release flavor.
4. Add green lentils, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils are tender. Stir occasionally and add more liquid if needed.
6. In the last 5 minutes, stir in greens or vegetables if using and cook until tender.
7. Turn off heat. Stir in lime juice and adjust seasoning to taste.
8. Serve hot over rice or quinoa, garnished with fresh herbs.

Notes

• Use tamari for a gluten-free version.
• Adjust curry paste to preferred spice level—start small and add more if needed.
• To make it richer, stir in a spoonful of peanut butter or cashew cream.
• Red or brown lentils can be substituted, but adjust cooking time accordingly.
• Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 5g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 13g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg