Thai Green Curry

Cooking

 2 Tbsp. avocado oil
1 small onion, chopped
4 garlic cloves, finely chopped
1" piece ginger, peeled and finely chopped
1/2 tsp. kosher salt
1/4 c. Thai green curry paste
1 medium sweet potato, peeled and cubed
3/4 c. brown lentils
3-4 c. chicken stock
13 oz. can coconut milk, shaken well
2-4 c. baby spinach leaves
1/2 tsp. fish sauce
Cooked basmati rice

Heat oil in a large saucepan over medium heat. Add in the onion. Cook, stirring occasionally, until onion is translucent and softens.

Add in the ginger and garlic, then cook for 1 more minute. 

Add the curry paste. Cook, stirring and scraping the bottom of the pan constantly for about 3 minutes.

Ready to Eat

Stir sweet potato and lentils into the onion mixture, then add the broth and salt. Bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally, until potatoes are cooked through and lentils are tender, but not mushy, about 20 minutes.

Then add in the coconut milk, and return to the simmer. Add in the spinach and fish sauce. Cook until spinach is just wilted. 

Taste and season how you like it. 

Serve hot over basmati rice. 

Enjoy!

Original recipe from Bon Appetit