120g sugar snap peas
3 tbsp vegetable oil
1 medium onion, finely sliced
1 tbsp vegetarian red curry paste
2 lemongrass stalks, bashed and bruised with a rolling pin
4 kaffir lime leaves
250g red lentils
950ml water
250ml coconut milk
1 lime, juiced
1 tbsp soy sauce
4 tbsp deep-fried shallots (optional)
1 bunch coriander, washed, picked and roughly chopped
Salt