I run. I eat. I travel.

Green Thai Curry



(serves 4)

1 clove garlic

1/2 lime

1/2 cup cherry tomatoes

2 carrots

2 cups mushrooms

2 stems lemongrass


1/2 cup red lentils

3 tbs coconut milk

2 tbs coconut oil

green curry paste


Chop up garlic, ginger and lemongrass as well as the carrots, slice the mushrooms and dice the mango.

Heat the oil in a pan and add garlic, ginger and lemongrass, after a few minutes add mushrooms and carrots and let them roast for another few minutes. Add 2 cups of water, reduce the heat and stir in the curry paste and add the lentils. Let this mix simmer until the lentils are cooked, add coconut milk, cherry tomatoes and the lime juice, give it a good stir and serve with brown rice. If you want to: a dollop of carrot green pesto tastes amazing with it!



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