1 pkg Thai Red Curry Seasoning
1 can (14 oz/400 ml) coconut milk
1⁄2 cup water
1 cup cubed squash
1⁄2 cup dried red lentils
1⁄2 cup coarsely chopped snow peas
1⁄2 cup frozen peas
1⁄2 lime, juiced
1 tsp soy sauce
- Combine seasoning with coconut milk and water in a wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
- Add squash and lentils; cover and cook until tender, 7-10 min. Stir in snow peas, frozen peas, lime juice and soy sauce. Simmer until tender-crisp, 3-5 more min.
- Serve over steamed rice or rice noodles, if desired.