• Charlotte Woods ANutr

Thai Red Lentil Curry

Cooking Time: 25 Minutes

Serves: 6


Rice Noodles – 2 Nests

Thai Red Curry Paste – 1 Pack (Check for fish, the paste used in this recipe serves 2 but was still flavourful and slightly spicy in a dish for 4-6)

Coconut Milk/Cream – 1 Tin/Pack

Red Lentils – 200 Grams

Tofu – 1 Packet Marinated or Fresh (Personal Choice)

Pak Choi – 1 Head

Orange Pepper – 1 Medium

Yellow Pepper – 1 Medium

Garlic – 4 Cloves

Hot Chilli Pepper – 1 Medium Red

Ginger – 1 Thumb

Spring Onion – Bunch


1) Begin by cooking the red lentils. To do this, place in a small pan, cover with boiling water and allow to simmer, stirring frequently (or according to package instructions).

2) Next, chop the peppers, garlic, chilli pepper, ginger and spring onion (and tofu if using fresh). Place all in a pan on medium heat with 1 tablespoon full of olive oil, allow to soften.

3) Once the lentils are ready, add them to the pan. Also add the coconut milk, red curry paste, rice noodles and a splash of hot water.

4) Lastly chop the pak choi as shown and add to the pan. (If using marinated tofu, add at this stage).

5) Allow food to soften and reduce slightly for a further five minutes and serve, allowing to cool.

Nutritional Content:

Kcal: 397

Protein: 15.4g

Carbohydrate: 39.5g

of which sugars: 4.6g

Fat: 17.6g

Fibre: 6.2g

Sodium: 275mg

High in: Vitamin C

Vitamin K





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Love Always,

Lottie x



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Plymouth, United Kingdom

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