MAESRI RED CURRY PASTE RECIPES

Name: Green Curry Lentil Soup
Yield: 4 servings
Ingredients: 2 Tbsp. virgin coconut oil; 1 small onion, chopped; 2 garlic cloves, finely chopped; 1 1" piece peeled ginger, finely chopped; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; ¼ cup Thai green curry paste; 1 medium sweet potato, peeled, cut into ½" cubes; ¾ cup brown or green lentils; 4 cups low-sodium chicken or vegetable broth; 1 13.5-oz. can unsweetened coconut milk, shaken well; 4 cups (loosely packed) baby spinach leaves; ½ tsp. (or more) fish sauce; Small handful cilantro leaves with tender stems and lime wedges (for serving)

More about "maesri red curry paste recipes"

GREEN CURRY LENTIL SOUP RECIPE | BON APPéTIT

Green Curry Lentil Soup Recipe | Bon Appétit image

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

Provided by Christina Chaey

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 Tbsp. virgin coconut oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 1" piece peeled ginger, finely chopped
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
¼ cup Thai green curry paste
1 medium sweet potato, peeled, cut into ½" cubes
¾ cup brown or green lentils
4 cups low-sodium chicken or vegetable broth
1 13.5-oz. can unsweetened coconut milk, shaken well
4 cups (loosely packed) baby spinach leaves
½ tsp. (or more) fish sauce
Small handful cilantro leaves with tender stems and lime wedges (for serving)

Steps:

Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.
Stir sweet potato and lentils into onion mixture, then add broth and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 20–25 minutes.
Add coconut milk to soup; return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.
Ladle soup into bowls and top with cilantro. Serve with lime wedges.

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