Thai Red Curry with Lentils and Tofu

I love how versatile lentils are. You can make them into almost anything. This recipe from America’s Test Kitchen is an example of that. Lentils being uses in a Thai curry? Yes, please! If you have some lentils and Thai curry paste in the fridge, you can make this recipe. While this does use tofu, try it with more lentils if tofu is hard to find right now. I’ve had to pay more for tofu lately because it’s been picked over in the stores. However, with that said, I wanted to push the envelope on recipes since many of us are still in quarantine.

By the way, how is everyone doing? Leave a comment below and tell me how you are holding up and what recipes you like to make while at home. As an essential worker, I have to put myself at risk more than I want. But, I am lucky in that I only have to do it a few times a week. I do get temperature checked when I arrive every day. We have some great partners in public health, hospital and emergency management here in Michigan. I work with them every day and we’ve all pulled together to help protect the health of our citizens.

Now on to the recipe. Here are the original stats:

Here’s what I changed:

  • I deleted the added salt to reduce the sodium
  • I replaced the green lentils with brown because that’s what I have on hand.
  • I replaced the fish sauce with equal parts low sodium soy sauce and rice vinegar to lower the sodium.
  • I added carrot to increase the vitamin C.
  • I added brown rice to bulk out the dish
  • I increased the servings from 4 to 6 to lower the calories.

Here are the final stats:

Here is the final recipe:

Thai Red Curry with Lentils and Tofu

Serves 6

  • 14 ounces extra-firm tofu, cut into ½-inch pieces
  • 1 tablespoon canola oil
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon ultra low sodium soy sauce
  • 1 cup brown rice
  • 2 cups water
  • cups water
  • 1 cup brown lentils
  • ½ cup coconut milk
  • 2 red bell pepper, stemmed, seeded, and cut into ¼-inch strips
  • 1 carrot, chopped
  • 4 ounces snow peas, strings removed and halved crosswise
  • ½ cup coarsely chopped fresh basil
  • 1 tablespoon lime juice
  • 2 scallions, sliced thin
  1. Spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with pepper.
  2. Bring rice and 2 cups of water to a boil.  Reduce to a simmer, cover, and cook for 45 minutes.
  3. Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Stir in water, soy sauce, vinegar, and lentils and bring to simmer. Cover, reduce heat to low, and simmer gently, stirring occasionally, until lentils are tender and about two-thirds of liquid has been absorbed, 30 to 35 minutes.
  4. Stir in coconut milk until well combined. Add tofu, bell pepper, carrot, and snow peas, and increase heat to medium-high. Cover and cook, stirring occasionally, until tofu is warmed through and vegetables are crisp-tender, about 2 minutes.
  5. Off heat, stir in basil and lime juice.  Sprinkle with scallions. Serve with rice.

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