Bring the lentils and water to a boil, then bring it down to a low rumble for about 15 minutes. Begin cooking your rice.
While the lentils are cooking, chop the onion and garlic and sautee in the oil on medium heat until fragrant and transparent.
Mix in the red curry paste and cook for an additional minute. Add in the coconut milk and the remaining ingredients and simmer on low until the lentils have absorbed most of the water.
Transfer the curry mixture to the lentils, stir and allow to simmer on low for another couple of minutes. Allow the curry to rest for a few minutes before serving over rice or with naan.