Make Ahead

Quick Red Curry with Squash, Mushrooms, and Onions

June 28, 2010
0 Ratings
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

Creamy and a little spicy - this is a favorite summer side dish. But it's also good on it's own over rice. —Erin Jeanne McDowell

What You'll Need
  • 1 tablespoon oil (15 g)
  • 1 red onion, diced (220 g)
  • 3 cloves garlic, minced (15 g)
  • 2 summer squash, diced (454 g)
  • 1 basket mushrooms, quartered (227 g)
  • salt, to taste
  • 2 tablespoons red curry paste (or more to taste) (44 g)
  • 1 (14 oz) can coconut milk
  • fresh chopped cilantro, as needed for garnish
  1. Heat the oil in a large saute pan over medium heat. Add the onion and saute until tender, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute more.
  2. Add the squash and mushrooms, and saute until beginning to become tender, about 3-4 minutes. Season with salt.
  3. Add the curry paste, and toss with the vegetables to disperse. Add the coconut milk and toss to combine and help dissolve the curry paste.
  4. Bring the mixture to a simmer over medium heat. Simmer until the sauce has thickened slightly and the vegetables are completely tender. Garnish with cilantro.

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