A warming green curry that’s packed with filling vegetables and lentils for protein. Coconut milk lends an aromatic and cooling creaminess to this delicious dish. It works a treat with the Leopard's Leap De-Alc Natura Red.

Recipe by Crush. 

Serves: 4 

Prep time: 20 minutes 

Cook time: 30 minutes

Difficulty: easy

Curry

oil for frying

100 g Thai green curry paste

2 cloves garlic, chopped 

a thumbsize knob of ginger, finely chopped or microplaned

a thumbsize knob of lemongrass, finely chopped 

3 green whole chillies

1 C (250 ml) vegetable stock

1 x 400 ml tin of coconut milk

5 lime leaves

2 Tbsp (30 ml) fish sauce

1 Tbsp (15 ml) sugar

1 x 400 g tin of lentils, drained 

80 g mange tout

150 g tenderstem broccoli  

150 g shimeji mushrooms

To Serve

crispy onions (optional)

1-2 limes, quartered

small bunch fresh coriander

Curry

Set a large pan or medium-sized pot over medium-high heat. Add a glug of oil, then add the curry paste, garlic, ginger, lemongrass and chillies. Stir fry for 2-3 minutes until fragrant.

Add the stock, coconut milk and lime leaves and bring to a boil, then turn the heat down to a simmer. Taste for seasoning, then add the fish sauce and sugar. Re-taste and adjust seasoning if necessary.

Add the lentils, mange tout, broccoli and mushrooms and stir to combine. Simmer for 8-10 minutes uncovered.

To Serve

Portion the soup into bowls, then top with a sprinkling of crispy onions and fresh coriander. Serve lime wedges on the side.