Recipes Main Courses Vegetables Winter Vegetable Coconut Curry

Winter Vegetable Coconut Curry

Winter Vegetable Coconut Curry is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 4

Coconut milk lends richness and exotic flavor to these creamy braised vegetables. It echoes the sweetness of both the root vegetables and the squash, while taming the spicy red curry paste, pungent Asian fish sauce, and bright lime and cilantro that season the broth. Serve over cooked brown rice.

Ingredients:

  • 2 tsp. canola oil
  • 1 garlic clove, minced
  • 1/4-inch (6-mm) slice peeled fresh ginger, grated
  • 2 tsp. Thai red curry paste
  • 1 tsp. Asian fish sauce
  • 1 sweet potato, about 1/2 lb. (250 g), peeled and cut into
      1/2-inch (12-mm) chunks
  • 1 celery root, about 1/2 lb. (250 g), peeled and cut into 1/2-inch
      (12-mm) chunks
  • 3 cups (24 fl. oz./750 ml) unsweetened coconut milk
  • 1 delicata squash, about 1/2 lb. (250 g), peeled and cut into
      1/2-inch (12-mm) chunks
  • 2 limes
  • 2 Tbs. finely chopped fresh cilantro

Directions:

In a saucepan over medium heat, warm the oil. Add the garlic and ginger and sauté until fragrant but not browned, about 1 minute. Add the curry paste and cook, stirring, for 1 minute. Add the fish sauce, sweet potato and celery root and stir to combine. Reduce the heat to medium-low, pour in the coconut milk and cook, stirring occasionally, for 10 minutes. Add the squash and cook until the vegetables are just tender but not falling apart, 12 to 15 minutes.

Meanwhile, finely grate the zest from the limes, then cut each lime into wedges. Stir the lime zest into the vegetables.

Serve the vegetables immediately, sprinkled with the cilantro and topped with the lime wedges. Serves 4.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).

Rated 5 out of 5 by from Comfort food with an Asian twist This hearty and tasty curry is such a crowd-pleaser it has now become a staple in my Thanksgiving table. It contains the classical ingredients of the season but the seasonings and coconut milk add an unexpected Thai-inspired twist that makes it stand out. It tastes even better if it is made one day ahead. Try it and you won't regret it!
Date published: 2014-11-24
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