Ingredients
* Ingredients
* 275g red lentils
* 1/8 tsp baking soda
* 800ml hot kettle water, divided
* 400ml coconut milk, divided
* 3 tbsp Thai red curry paste
* 1 large onion, roughly sliced
* 1 star anise
* 1/2 tsp cumin seeds
* 2 tbsp tomato purée
* 1/2 tsp turmeric
* 1/2 tsp ground cinnamon
* 1 tbsp light brown sugar
* 1/4 tsp salt (adjust to taste depending how salty the curry paste is)
To garnish
* Large handful Thai basil leaves (or use regular basil)
* 1 red chilli, chopped (optional)
* 1 lime, cut into wedges
Instructions
1. Place the red lentils in a bowl and cover with warm water. Wash the lentils well, rubbing them to remove any surface dirt. Change the water 2-3 times to repeat the washing process. Drain and add the baking soda. Fill the bowl with around 400ml boiling hot water, enough to submerge the lentils by 2-3 centimetres. Allow to soak for 30 minutes. Heat 5-6 tablespoons of coconut milk in a heavy-based pan. Once it’s boiling, add the red curry paste. Stir and cook the curry paste out until fragrant, about 8 minutes. The oil will begin to separate from the paste. Add the onions, star anise and cumin. Sauté for 10 minutes, until the onions have softened.
Next, add the tomato paste, coconut milk, ground cinnamon, turmeric, sugar and salt.. Stir well and cook the curry out over a medium heat for 5 minutes, making sure it doesn’t burn. If it seems dry, add a small splash of water. Drain the lentils and add them to the pan along with 400ml hot kettle water. Bring to the boil. Cover the pan with a lid and allow to simmer over a medium heat for 20 minutes, or until the lentils are very tender. Stir often to prevent burning. As the lentils cook, the curry will thicken and settle at the bottom so ensure you stir more frequently as it gets to this stage. You can turn the heat down if you find it’s sticking to the base of the pan too much. If the curry becomes too thick, top it up with more hot kettle water. Remember that the curry will thicken the longer it stands. Stir in the Thai basil and serve with rice and lime wedges.
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