Red lentils get a spicy makeover with Thai curry paste and coconut milk in this crowd-pleaser. It's got all the warming heat and aromatic depth you crave. Think of it as curry comfort food that actually holds together in a tortilla.←Back to Taco Base Recipes
1.5 cup red lentils
2.5 tbsp Thai red curry paste
1 can coconut milk
2 cups vegetable broth
1 tbsp avocado oil
1 medium yellow onion, diced
3 cloves garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp brown sugar
2 tbsp lime juice
1 tsp salt
Heat avocado oil in a large saucepan over medium heat. Add diced onion and cook until softened, about 4 minutes.
Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in red curry paste and cook for 30 seconds, stirring constantly – this blooms the spices and prevents any bitter aftertaste.
Pour in coconut milk, whisking to combine with the curry paste until smooth. Add red lentils and vegetable broth.
Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until lentils completely break down into creamy submission.
Continue simmering until the mixture is thick enough to stay put in a taco – we're talking thick enough that a spoon stands up for a few seconds when stuck in the center.
Stir in brown sugar, lime juice, and salt. Simmer for another 2-3 minutes to marry the flavors. Taste and adjust – it should be creamy, spicy, and just sweet enough to balance the heat without turning into dessert.
Chef's Notes
The key is getting the curry paste properly bloomed in oil before adding any liquids—this step releases the volatile aromatics and builds the flavor foundation. Red lentils (masoor dal) dissolve naturally into a creamy consistency, no blending required. Find them at Indian groceries, natural food stores, or the bulk section of most supermarkets. Coconut milk quality matters: Aroy-D and Chaokoh are reliably rich, while cheaper brands can be watery and sad. A tadka (tempering) of mustard seeds, curry leaves, and dried chilies in ghee at the end transforms good into transcendent. Curry leaves are often sold fresh at Indian markets—they freeze beautifully if you buy extra. The Ancient Taco Codex states that lentils were the first filling to achieve enlightenment, their humility a lesson to flashier proteins. The beef short rib is still working through some stuff.
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