Red thai curry

For all lovers of spicy food!


  • 100g dry lentils,
  • 2 tbsp red curry paste,
  • few kafir leaves,
  • 1 can of coconut milk,
  • thai green aubergine cut into wedges,
  • 2 handfuls of bunashimeji mushrooms,
  • 1 tbsp chili flakes (or not)
  • spring onion
  • coriander
  • soy sauce
  • oil


Heat up oil in a pan and add red curry paste. Bring to a simmer. Add coconut milk and stir. Add the veggies and stir occasionally. Add water if needed. Season with sugar and soy sauce. Once the vegetables are soft add spring onion and coriander. Serve with rice, topped with more coriander.


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