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If you’ve been dreaming of a creamy, umami-packed lentil curry made with peanut butter, crushed garlic, and a touch of heat - this peanut butter red lentil curry recipe will be making your dreams come true.
This recipe has been updated and improved.
I’ve been on a curry-kick lately, specifically, anything with the right balance of umami, sweetness, and heat. It’s the kind of plant-based, dinner comfort food that I can never get tired of. If your heart is set on more curry recipes, check out our Thai-style vegetable red curry recipe.
This Thai-style peanut butter curry is first made with red Thai curry paste cooked in coconut cream. This is where the flavors begin to mingle and get to know each other.
Then, we throw in a few aromatics and flavors including crushed garlic and creamy peanut butter to give some depth to this dish.
What To Eat With Peanut Butter Red Lentil Cury
Curry is always delicious with long-grain rice like jasmine rice. If I need a little more fluff and substance, I like to serve my curry with homemade flatbread, naan, or roti.
When I am trying to go low-carb, I like to add a side of steamed or roasted vegetables.
To keep it simply and creamy, I added a bit of coconut milk on top.
More topping ideas include chopped roasted peanuts, green onions, and cilantro/coriander leaves.
How To Add More Heat To Curry
This curry dish is relatively mild. However, you can add more heat if you like. I used a bit of cayenne pepper.
The heat levels in this dish are also dependent on the red Thai curry paste you’re using. I am using Thai Kitchen curry paste, which I find to be mild.
How To Store
Store this curry in a reusable silicone bag or an air-tight container for up to 4 days in the refrigerator, or months in the freezer.
To reheat from the fridge, pour the contents into a pot and warm over medium-low heat with a splash of water. Heat until warm all the way through.
To reheat from the freezer, defrost the curry a day or two before heating it up over the stovetop.
Peanut Butter Red Lentil Curry
Ingredients
- 13.5 fl oz can of coconut milk Do not shake can
- 2 tablespoons Thai red curry paste
- 1 tablespoon tomato paste
- 5 garlic cloves crushed
- 2 cups broth (2 cups water + 1 bouillon cube)
- 1 cup water
- ¼ cup creamy peanut butter (no added sugar or salt)
- 1 teaspoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon cayenne pepper
- 1.5 cups red split lentils
Instructions
- Heat a heavy-bottom pot or Dutch oven over medium-high heat.
- Scoop out about 3 tablespoons of coconut cream from the top of the canned coconut milk and pour into the pot. Once it starts to bubble, add the Thai red curry paste and tomato paste. Stir frequently until smooth and creamy.
- Next, add crushed garlic and cook for about 30 seconds. Then, add the broth, water, peanut butter, soy sauce, sugar, cayenne pepper, the rest of the coconut milk, and red split lentils.
- Bring to a boil then lower heat to simmer for 12-15 minutes without a lid, or until lentils are tender. Stir frequently. Serve.
Notes
- Do not shake the can of coconut milk. We’ll need the coconut cream that sits at the top. We’ll be needing the cream to fry the red curry paste and the tomato paste.
- For the broth, I used Edward & Sons Beef Bouillon Cubes. I used one cube with 2 cups of water. You can use a different brand of bouillon cube or use your own broth. Or, switch the 2 cups of broth with 2 cups of water and season to taste with salt or soy sauce.
Nutrition
Did you try out this Peanut Butter Red Lentil Curry recipe?
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