Reviews (1) Add Rating & Review 8 Ratings 5 star values: 7 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 01/31/2015 I used half the onion and it was still a little too much, but Oh So Tasty!
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Gallery Winter-Vegetable Red Curry Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist 2 tablespoons safflower oil 2 medium onions, thinly sliced 1/3 cup red curry paste (from a 4-ounce can) 1 medium butternut squash, peeled and cubed (about 5 cups) 8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into 1/4-inch pieces (about 5 cups) 1 can (13.5 ounces) unsweetened coconut milk 1 can (13.5 ounces) unsweetened light coconut milk 8 mini sweet peppers, seeded and sliced (about 2 cups) Kosher salt Cooked rice, halved grape tomatoes, and fresh basil leaves, for serving
Gallery Winter-Vegetable Red Curry Credit: Bryan Gardner
Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Gallery
Winter-Vegetable Red Curry Credit: Bryan Gardner
Winter-Vegetable Red Curry
Credit: Bryan Gardner
Winter-Vegetable Red Curry
Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 8
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons safflower oil 2 medium onions, thinly sliced 1/3 cup red curry paste (from a 4-ounce can) 1 medium butternut squash, peeled and cubed (about 5 cups) 8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into 1/4-inch pieces (about 5 cups) 1 can (13.5 ounces) unsweetened coconut milk 1 can (13.5 ounces) unsweetened light coconut milk 8 mini sweet peppers, seeded and sliced (about 2 cups) Kosher salt Cooked rice, halved grape tomatoes, and fresh basil leaves, for serving
Directions
Heat a large, heavy pot over medium-high heat; swirl in oil. Cook onions, stirring occasionally, until just softened, about 4 minutes. Stir in curry paste, squash, and carrots; cook, stirring, until fragrant, about 3 minutes.
Add coconut milks. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until vegetables are fork-tender, 25 to 30 minutes. Add peppers and cook until just beginning to soften, about 4 minutes. Season with salt. Reserve half of curry for next day; serve remainder over rice with tomatoes and basil.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 7 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/31/2015 I used half the onion and it was still a little too much, but Oh So Tasty!
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 7 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 7 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 7 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 7 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 7 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/31/2015 I used half the onion and it was still a little too much, but Oh So Tasty!Martha Stewart Member
Rating: Unrated 01/31/2015
I used half the onion and it was still a little too much, but Oh So Tasty!
Rating: Unrated
All Reviews for Winter-Vegetable Red Curry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Winter-Vegetable Red Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
