Cooking Instructions
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Step 1
Heat a large pot on medium heat before adding the
Coconut Oil (30 mL)
. Heat for 30 seconds then sautee the
Fresh Ginger (10 g)
,
Onion (1)
, and
Garlic (3 cloves)
. Sweat it out for around 5- 6 minutes, watching closely to avoid burning or heavy browning.
Step 2
To the pot, add the
Green Curry Paste (90 g)
,
Full-Fat Coconut Milk (2 cans)
,
Ground Turmeric (4 g)
,
Curry Powder (6 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Green Lentils (1 can)
,
Soy Sauce (15 mL)
, and
Brown Sugar (25 g)
.
Step 3
Bring the mixture to a boil then simmer with the lid on for 30 minutes.
Step 4
At the last minute, add in the juice of 1/2 of a
Lime (1/2)
and cook for another few minutes.
Step 5
Serve with fresh cilantro and lime on a bed of hot rice or rice noodles.
