Red Curry Dal

Rich in garlic, ginger and lemongrass flavours, Thai Kitchen Red Curry Paste delivers a burst of seasoning in this easy dal.

  • Prep Time: 10 min
  • Cook Time: 45 min
  • Makes: 6 servings
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All You Need

  • 1 tbsp (15 mL) canola oil
  • 1 ½ cups (375 mL) finely chopped onion
  • 2 medium carrots, peeled and finely diced
  • 1 medium tomato, diced
  • 1 tsp (5 mL) Club House Sea Salt Grinder
  • 1 ½ tbsp (22 mL) Club House Sea Salt Grinder
  • ¾ cup (175 mL) dry red lentils, rinsed and drained
  • 1 pkg (946 mL) Kitchen Basics Original Chicken Cooking Stock
  • 1 cup (250 mL) water
  • 1 kaffir lime leaf (optional)
  • ½ cup (125 mL) frozen chopped kale or spinach, defrosted
  • Optional Garnish: chopped cilantro, chopped green onion, pumpkin seeds


  1. Heat oil in large saucepan over medium heat. Add onion and sauté until softened, 4-5 minutes.

  2. Stir in carrots, tomato, salt and cook, stirring until slightly softened, 3-4 minutes. Stir in curry and cook until fragrant, 1 minute.

  3. Add lentils, broth, water, lime leaf (if using) and bring to boil. Reduce heat and simmer, partially covered until lentils and carrots are tender, stirring occasionally, 20-25 minutes.

  4. Stir in kale or spinach and cook until hot. Garnish with cilantro, green onion and or pumpkin seeds and serve with cooked Thai Kitchen Jasmine Rice.

  5. Tip! For a completely vegetarian option, add water in place of the chicken stock and adjust seasoning to taste.

  6. Tip! Swirl in Thai Kitchen Coconut Milk to taste for a creamy rich dal.


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