When I was in high school, my mom had trainings on Wednesday nights, leaving my dad and me to fend for ourselves. It quickly turned into Thai Food WEDNESDAY! And we LOVED it. Still do. Now anytime I have Thai on a Wednesday its a happy moment in my heart and dad usually gets a food pic. This time I whipped up some at-home take out and used up some pantry staples while I was at it. This Thai Red Curry is so easy and delicious and you can use pretty much whatever veg you have left over in the fridge and dump in some of those lentils you stocked up on too! Crock pot adaptation available too!


1T coconut oil
1/2 onion, chopped
1/2 bell pepper, chopped
1 carrot, chopped
2 yukon gold potatoes
2 garlic clove, smashed
1 jar of Thai Red Curry Paste
1 can of coconut milk
Water (refill coconut can twice)
1t soy sauce
1/2-3/4c green lentils, rinsed
1 small zucchini, chopped
1/2t fish sauce – optional


Saute onion, pepper and carrots in coconut oil and a little salt on med-high, cook until soft 2-3 minutes. Add potatoes and garlic, stir then add curry paste, stir until fragrant. Pour in coconut milk then fill the can with water twice, rinsing in any residual milk. Next, add soy sauce and lentils, simmer for 25 minutes then add zucchini, cook for another 10 minutes. Pour in fish sauce and stir right before serving. Serve over rice.

Crock pot: Dump in everything but the zucchini and fish sauce. Stir to combine then cook on low for 3-4 hours or high for 2 hours. Add zucchini with 15 minutes left. Pour in fish sauce and stir right before serving. Serve over rice.


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