Winter-Vegetable Red Curry

Photo: Bryan Gardner
Prep Time:
25 mins
Total Time:
40 mins

Transform leftover curry into an easy potpie with puff pastry.


  • 2 tablespoons safflower oil

  • 2 medium onions, thinly sliced

  • 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 ¼-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


  1. 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.

  2. 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.

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