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