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RED LENTIL DAHL WITH COCONUT MILK

This comforting and flavorful red lentil dahl with coconut milk is perfect as part of a larger meal or as a wholesome, vegan, and gluten-free dinner on its own. The choice is yours!

INGREDIENTS

  • 2 tbsp safflower oil (or another neutral, high-smoke-point oil like canola, sunflower, peanut, or vegetable oil)
  • 1 medium yellow onion, finely diced
  • 1-inch piece of fresh ginger, peeled and minced
  • 6 cloves garlic, minced
  • 1 tsp fine sea salt
  • 2 tsp black mustard seeds
  • 2 tsp cumin seeds
  • 2 green cardamom pods
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ¼ tsp ground cayenne
  • ½ tsp freshly ground black pepper
  • 4 cups water
  • 2 tbsp tomato paste
  • 1 (13.5-ounce) can coconut milk (full-fat, canned)
  • 2 cups dry red lentils
  • ½ cup fresh cilantro, chopped
  • Juice of ½ lime

INSTRUCTIONS

  • Heat the oil in a large pan over medium heat.
  • Add the onion, garlic, and ginger, sprinkle with salt, and sauté for about 5 minutes until the onion softens and becomes translucent.
  • Stir in the mustard seeds, cumin seeds, and cardamom pods, cooking for 1 minute until fragrant.
  • Add the turmeric, coriander, paprika, cayenne, and black pepper, stirring constantly for 30 seconds to toast the spices.
  • Pour in the water, tomato paste, and coconut milk, stirring well to combine.
  • Add the red lentils and bring the mixture to a boil. Reduce the heat to a gentle simmer, cover, and cook for about 20 minutes until the lentils are tender.
  • Remove from heat and stir in the fresh cilantro and lime juice.
  • Let the dahl rest for at least 10 minutes before serving to allow the flavors to deepen.

NOTES

  • Red Lentils: Sometimes called masoor dal, red lentils cook quickly and absorb flavors beautifully. Different varieties may vary in size and color (ranging from deep red to peach), but they can be used interchangeably.
  • Black Mustard Seeds: Also known as brown mustard seeds, these have a more complex, warming flavor compared to yellow mustard seeds. They are commonly used in Indian cuisine and worth adding to your spice collection.
  • Coconut Milk: Use full-fat canned coconut milk, not the refrigerated kind, which is diluted. Be sure to include both the creamy top layer and the liquid.
  • Make-Ahead & Storage: This dish tastes even better over time! Store leftovers in an airtight container in the refrigerator for up to a week. You can also freeze it for up to a year, though the coconut milk may slightly separate when thawed.

NUTRITION (PER SERVING)

  • Calories: 252 kcal
  • Carbohydrates: 38.8g
  • Protein: 13.1g
  • Fat: 6.3g
  • Fiber: 6.5g

This recipe was originally published in 2016 and has been updated for clarity with slight modifications to enhance the flavor and ease of preparation. Enjoy!

COCONUT CURRY SHRIMP

Coconut curry shrimp is a deliciously creamy and subtly spicy dish, perfect for when you’re craving Thai-inspired flavors. Ready in just 15 minutes, this quick and flavorful recipe features aromatic ingredients like lemongrass, ginger, red curry paste, and curry powder, all blended into a rich, coconut-infused sauce!

INGREDIENTS

  • 1 ½ pounds large shrimp (16/20 count), peeled and deveined
  • 1 tablespoon + 2 teaspoons red curry paste (Thai Kitchen brand recommended), divided
  • 1 tablespoon yellow curry powder, divided
  • Salt and black pepper, to taste
  • Coconut oil (or other high-heat oil)
  • 1 large onion, finely diced
  • 4 cloves garlic, pressed
  • ½ teaspoon finely minced lemongrass (white part only)
  • ½ teaspoon freshly grated ginger
  • 2 tablespoons brown sugar
  • ½ cup chicken broth or stock
  • 1 (13.6 ounce) can organic, unsweetened coconut milk (not light)
  • ½ cup organic, unsweetened coconut cream
  • 1 tablespoon fish sauce
  • ¼ cup roughly chopped cilantro leaves, plus extra for garnish
  • 1 teaspoon lime juice, plus lime wedges for garnish
  • Sliced red chilis (optional, for garnish)
  • Jasmine rice (optional side)

PREPARATION

  • Prep your ingredients: Organize all the ingredients listed above for easy access while cooking. If you’re serving jasmine rice, prepare it according to package instructions and keep warm.
  • Season the shrimp: In a bowl, toss the shrimp with 1 teaspoon red curry paste, 1 teaspoon yellow curry powder, and a pinch of salt and pepper. Set aside.
  • Sear the shrimp: Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon coconut oil, then cook the shrimp in batches if necessary. Sear until golden and cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
  • Sauté the vegetables: In the same pan, add 2 tablespoons coconut oil. Once melted, add the diced onion with a pinch of salt and pepper, sautéing until softened but not browned, about 2 minutes. Stir in the garlic, lemongrass, ginger, remaining red curry paste, and yellow curry powder, cooking for 30 seconds to 1 minute until aromatic.
  • Prepare the sauce: Sprinkle in the brown sugar and stir to combine. Add the chicken broth, coconut milk, coconut cream, and fish sauce. Stir well and bring the mixture to a vigorous simmer. Reduce the heat slightly and let it simmer for 8-10 minutes until slightly thickened.
  • Finish the dish: Turn off the heat, then stir in the lime juice. Add the seared shrimp back into the sauce along with the cilantro leaves, folding everything together.
  • Serve: Spoon the coconut curry shrimp over cooked jasmine rice and garnish with extra cilantro, sliced red chilis, and lime wedges, if desired.

TIPS & TIDBITS

  • Full-fat coconut milk: For a creamy and rich flavor, use regular full-fat coconut milk. If you prefer a lighter sauce, you can substitute with light coconut milk, but it may not thicken as well.
  • How to warm coconut cream: If your coconut cream has solidified in the can, simply place the can in hot water for a few minutes to liquefy it, making it easier to pour and measure.
  • Fish sauce: While potent, fish sauce adds a deep umami flavor to this dish. You can find it in the Asian food section of most grocery stores or at specialty Asian markets.
  • Red curry paste and yellow curry powder: These two ingredients work together to create a layered, earthy, spicy flavor profile. The red curry paste provides aromatic depth, while the yellow curry powder adds a bit of heat and color.
  • Shrimp size: Opt for larger shrimp (16/20 count) for a more meaty texture, but smaller shrimp will work as well. You can use frozen shrimp; just make sure to thaw them before cooking.