Best Winter Vegetable Red Curry Recipes

Winter-Vegetable Red Curry image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

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

Steps:

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.

Winter-Vegetable Red-Curry Potpie image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 3

1/2 recipe Winter-Vegetable Red Curry, cooled
All-purpose flour, for dusting
8 ounces (1/2 package) all-butter puff pastry

Steps:

Preheat oven to 425 degrees. Place curry in a 9-inch pie dish. On a lightly floured surface, roll out pastry to a 10 1/2-inch square; cut 3 large vents in center, then place over curry, pressing gently to cover rim of pie dish. Place pie dish on a baking sheet; bake until potpie is golden and bubbly (tent with foil if pastry is getting too dark, tent with foil), about 30 minutes. Let cool 15 minutes before serving.