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