Yellow Lentil Curry with Coconut Milk and Thai Basil

Yellow lentil curry with coconut milk and Thai basil delivers rich, aromatic comfort with golden turmeric-infused lentils swimming in creamy coconut sauce that’s both warming and refreshing. This easy Thai-inspired curry is ready in 35 minutes, naturally vegan and gluten-free, and the fresh Thai basil adds an anise-like sweetness that makes every bite special. It’s perfect for weeknight dinners and tastes even better the next day when the flavors have melded together.

What Makes This Yellow Lentil Curry Special

The yellow lentils (also called moong dal or split yellow lentils) break down beautifully to create a thick, creamy curry without any mashing or blending required.

The combination of coconut milk, Thai basil and warming spices creates layers of flavor that taste complex and restaurant-quality despite the simple ingredient list. Yellow curry paste brings mild heat with turmeric, cumin and coriander, while the coconut milk adds richness that balances everything perfectly.

Fresh Thai basil (not regular Italian basil) has a unique licorice-like flavor with hints of mint that transforms this from ordinary to extraordinary. This is a budget-friendly meal at around $8 for 6 servings, and it’s naturally packed with plant-based protein and fiber that keeps you satisfied.

Ingredients

You need yellow lentils, Thai curry paste and coconut milk for this fragrant vegetarian curry.

• 2 tablespoons coconut oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 3 tablespoons yellow curry paste
• 1 1/2 cups yellow lentils (moong dal), rinsed
• 1 can (14 oz/400ml) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar or maple syrup
• Salt to taste
• 1 cup fresh Thai basil leaves
• Red pepper flakes (optional)
• Lime wedges for serving

Yellow lentils cook faster than other varieties and create the perfect creamy consistency for curry.

How to Make This Thai Lentil Curry

1. Heat coconut oil in a large pot or deep skillet over medium heat.
2. Add the diced onion and sauté for 5-6 minutes until softened and translucent.
3. Stir in the garlic and ginger; cook for 1-2 minutes until fragrant.
4. Add the yellow curry paste and cook for 1 minute, stirring constantly, to bloom the spices and release their aromatics.
5. Add the turmeric, cumin and coriander; stir for 30 seconds.
6. Add the rinsed yellow lentils and stir to coat them in the spice mixture.
7. Pour in the coconut milk and vegetable broth.
8. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy.
9. Add the diced bell pepper and cherry tomatoes; cook for 5 more minutes until the vegetables are tender.
10. Stir in the soy sauce, lime juice and brown sugar.
11. Taste and adjust seasoning with salt and more lime juice if needed.
12. Remove from heat and stir in the fresh Thai basil leaves; they’ll wilt from the residual heat.
13. Let sit for 5 minutes so the basil infuses its flavor.
14. Serve hot over jasmine rice with extra Thai basil, lime wedges and red pepper flakes on the side.

Substitutions and Variations

Red lentils work similarly and create the same creamy texture. If you can’t find Thai basil, use regular basil plus a few fresh mint leaves to mimic the flavor profile.

For a heartier curry, add diced sweet potato or cauliflower florets with the lentils; they’ll cook in the same time. Spinach or kale (2 cups chopped) stirred in at the end adds more greens.

Make it spicier by adding Thai red curry paste instead of yellow, or stir in diced jalapeños with the onions. For extra richness, use full-fat coconut milk.

Green beans or snap peas added in the last 5 minutes provide crunchy texture. Top with roasted cashews or peanuts for nutty crunch and healthy fats.

What to Serve With This Vegan Lentil Curry

Steamed jasmine rice or coconut rice is traditional and soaks up all the creamy curry sauce beautifully.

Warm naan bread or roti is perfect for scooping; brush with garlic butter for extra flavor.

A simple cucumber salad with rice vinegar and sesame oil adds cooling, crunchy contrast to the rich curry.

More Thai-Inspired Lentil Recipes

My Thai sweet potato lentil soup with coconut and lemongrass has similar Thai flavors but in soup form with sweet potatoes.

Try my red lentil curry with roasted cauliflower which uses red lentils and Indian spices for different but equally delicious results.

For another dal recipe, make my turmeric lentil dal with ginger and coconut yogurt which has similar creamy texture but with Indian flavors.

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