Make Ahead

Quick Red Curry with Squash, Mushrooms, and Onions

June 28, 2010
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 McDowell

  • Serves 4
  • 1 tablespoon oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 summer squash, diced
  • 1 basket mushrooms, quartered
  • salt, to taste
  • 2 tablespoons red curry paste (or more to taste)
  • 1 (14 oz) can coconut milk
  • fresh chopped cilantro, as needed for garnish
In This Recipe
  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.

See Reviews

See what other Food52ers are saying.

I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.