Creamy Green Curry Lentils with Coconut and Thai Basil

Why You’ll Love This Recipe

• Creamy, fragrant, and deeply comforting, with the cozy richness of coconut milk and the freshness of Thai herbs.
• Protein-packed lentils make this a complete, satisfying meatless meal in one pot.
• Flexible and forgiving: works with pantry lentils and whatever green veggies you have on hand.
• Big restaurant-style flavor using accessible supermarket ingredients and straightforward steps.

Grocery List

• Produce: Yellow onion, garlic, fresh ginger, zucchini, baby spinach, Thai basil (or regular basil), scallions (optional), lime, fresh green chili (optional), lemongrass or lemongrass paste (optional).
• Dairy: None (coconut milk is a pantry non-dairy item).
• Pantry: Dried green or brown lentils, Thai green curry paste, canned full-fat coconut milk, vegetable broth or bouillon, neutral oil (canola, sunflower, or avocado), soy sauce or tamari (or fish sauce), brown sugar or coconut sugar, kosher salt, black pepper, jasmine or basmati rice (optional).

Full Ingredients

For the Creamy Green Curry Lentils

• 1 1/2 cups dried green or brown lentils (about 300 g), picked over and rinsed
• 2 tbsp neutral oil (such as canola, grapeseed, or avocado oil)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 tbsp finely grated fresh ginger
• 2–3 tbsp Thai green curry paste, to taste (2 tbsp for mild, 3 tbsp for medium-spicy)
• 1 (13.5 oz / 400 ml) can full-fat coconut milk, shaken well
• 2–2 1/2 cups vegetable broth, plus extra as needed to thin (start with 2 cups)
• 1 stalk lemongrass, trimmed, lightly smashed, and cut into 2–3 pieces, or 1–2 tsp lemongrass paste (optional but lovely)
• 1 large or 2 small zucchini (about 12 oz / 340 g), halved lengthwise and sliced into 1/4-inch half-moons
• 4 packed cups baby spinach (about 4 oz / 115 g), roughly chopped if leaves are large
• 1–2 tbsp soy sauce or tamari, or fish sauce if you are not keeping it vegetarian
• 1–2 tsp brown sugar or coconut sugar, to balance the curry
• 2–3 tbsp fresh lime juice (from about 1 large lime), plus more to taste
• 1/2–1 tsp kosher salt, or to taste (amount will depend on the saltiness of your broth and curry paste)
• Freshly ground black pepper, to taste

For the Herbs & Garnish

• 1 cup loosely packed Thai basil leaves, torn or left whole (can sub regular sweet basil in a pinch)
• 2 scallions, thinly sliced (optional)
• 1 small green chili (Thai bird’s eye, serrano, or jalapeño), thinly sliced for extra heat (optional)
• Lime wedges, for serving

For Serving (Optional but Recommended)

• Cooked jasmine or basmati rice, or cooked rice noodles

Step-by-Step Instructions

Step 1: Prep the Lentils and Vegetables

Spread the lentils out on a plate or tray and quickly pick through to remove any small stones or debris. Place them in a fine-mesh strainer and rinse well under cold running water until the water runs clear. Let drain while you prep the vegetables.

Finely chop the onion. Mince the garlic and grate the ginger. Halve the zucchini lengthwise and slice into 1/4-inch half-moons so they cook quickly but still hold their shape. Rinse the spinach and pat dry or spin in a salad spinner. Rinse and gently pat dry the Thai basil, then pull the leaves from the stems. Slice the scallions and chili (if using), and cut the lime into wedges. Having everything ready will make the cooking very smooth, since the curry comes together once the lentils are simmering.

Step 2: Sauté the Aromatics and Curry Paste

In a wide, heavy-bottomed pot or Dutch oven, heat the neutral oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft, translucent, and just starting to turn golden at the edges.

Stir in the minced garlic and grated ginger and cook for 1 minute, stirring constantly, until fragrant but not browned. Add the Thai green curry paste and cook it in the oil for 1–2 minutes, stirring and pressing it into the pan. This step deepens the flavor and helps the curry paste bloom. If you are using lemongrass, add the smashed stalk pieces (or lemongrass paste) now as well.

Step 3: Simmer the Lentils in Coconut Milk and Broth

Add the rinsed lentils to the pot and stir to coat them in the aromatic mixture. Pour in the coconut milk and 2 cups of vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a low simmer.

Partially cover the pot with a lid, leaving it slightly askew to allow some steam to escape. Simmer for 20–25 minutes, stirring every 5 minutes or so to prevent sticking, until the lentils are mostly tender but still have a slight bite. If at any point the mixture looks very thick or the lentils are not quite submerged, stir in an additional 1/4–1/2 cup broth or water. You are aiming for a thick, creamy stew consistency rather than a soup at this stage.

Step 4: Add the Zucchini and Adjust Consistency

Once the lentils are nearly tender, stir in the sliced zucchini. Continue to simmer, uncovered, for 5–8 minutes, stirring occasionally, until the zucchini is just tender but still bright green. The lentils should be soft and creamy by now.

Check the consistency of the curry: if it is thicker than you like, add a splash or two of extra broth or water to loosen it. If it is thinner than you would like, let it simmer for a few more minutes uncovered to reduce slightly. Remember that the curry will thicken further as it cools and as the lentils continue to absorb liquid.

Step 5: Season with Lime, Soy Sauce, and Spinach

Remove and discard the lemongrass pieces, if you used whole stalks. Stir in the soy sauce or tamari (or fish sauce, if using), 1–2 tsp of brown or coconut sugar, and 2 tbsp of lime juice. Taste and add more lime juice if you want extra brightness.

Add the baby spinach and stir gently until it just wilts into the hot curry, 1–2 minutes. Taste again and adjust seasoning with salt and black pepper as needed. Different brands of curry paste and broth vary in saltiness, so use your taste buds here: you should taste a balance of salt, gentle sweetness, limey tang, and warm curry heat.

Step 6: Finish with Thai Basil and Serve

Turn off the heat and immediately stir in the Thai basil leaves so they gently wilt but stay bright and aromatic. Let the curry sit for 2–3 minutes to settle and allow the flavors to mingle.

To serve, spoon the creamy green curry lentils into warm bowls, either on their own or over a bed of steamed jasmine or basmati rice. Garnish with sliced scallions, fresh chili slices (if using), extra Thai basil leaves, and lime wedges on the side for squeezing. The curry should be thick, glossy, and richly scented, with tender lentils, soft zucchini, and silky ribbons of spinach in a pale green coconut broth.

Pro Tips

• Choose the right lentils: Use green or brown lentils, not red. Green and brown lentils hold their shape and stay pleasantly toothsome; red lentils would turn mushy and change the texture of this dish.
• Taste your curry paste: Brands of green curry paste vary a lot in heat and salt. Start with 2 tbsp, then add more near the end of cooking if you want it spicier or more intense.
• Control thickness: For a stew-like bowl, simmer a little longer to reduce. For a soupier, brothier curry, stir in extra hot vegetable broth just before serving.
• Do not boil hard after adding spinach and basil: High heat can dull the fresh green color and delicate aroma of the herbs. Wilt them in at the end over very low heat or with the burner off.
• Rice on the side, not in the pot: Serve this over rice rather than cooking rice directly into the curry, so leftovers reheat better and do not turn overly thick or mushy.

Variations

• Creamy tofu and lentil green curry: Add 8–10 oz firm tofu, cut into cubes. Brown the tofu cubes in a separate pan or in the same pot before the onion, then add them back in with the zucchini so they soak up the curry flavors.
• Extra veggie green curry: Swap or supplement the zucchini with green beans, snap peas, broccoli florets, or small cubes of sweet potato. Add firmer vegetables earlier (with the lentils) and delicate ones later (with or after the zucchini).
• Coconut-forward and ultra-rich: For a more decadent version, use 1 1/2 cans of coconut milk and slightly reduce the vegetable broth. This will give you an extra-luxurious, very creamy curry base.

Storage & Make-Ahead

Let the curry cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen over time, so leftovers are especially delicious. The curry will thicken as it sits; when reheating on the stovetop over low to medium-low heat, stir in a splash or two of water or broth to loosen it to your preferred consistency. Stir occasionally to prevent sticking, and heat just until steaming.

For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. The coconut milk may separate slightly after freezing, but it will come back together with gentle heating and stirring. Store any cooked rice separately; rice does not freeze and reheat as well once mixed into the curry.

Nutrition (per serving)

Approximate values per serving (without rice, based on 4 servings): about 520–560 calories; 20–22 g protein; 55–60 g carbohydrates; 20–25 g fat. This dish is rich in fiber, plant-based protein, and iron from the lentils, with additional vitamins A and K from the spinach and fresh herbs. Sodium will vary depending on your broth, curry paste, and soy sauce or fish sauce, so adjust seasoning to your needs.