Red Thai Coconut Curry with Winter Vegetables


Red Thai Coconut Curry with Winter Vegetables

Yield 4 servings

Even better than takeout, this vegetable-packed red Thai curry is a great quick weeknight dinner that starts with a flavorful simmer sauce.


1 tablespoon coconut oil

1 medium onion, chopped

1 small butternut squash, peeled and cubed (about 1 ½ cups)

1 medium carrot, peeled, cut into matchsticks (½ cup)

1 bunch broccolini, cut into bite-sized pieces

1 medium red bell pepper, cored and sliced

1 cup shredded red cabbage

1 jar (16 ounces) Yai's Thai Red Thai Coconut Curry

Cooked jasmine rice, for serving

Lime wedge and fresh cilantro, for serving


  1. In a medium saucepan, heat coconut oil over medium-high heat. Add onion and butternut squash and cook, stirring frequently, for 5 minutes.
  2. Add broccolini and carrots and sauté for 4 minutes. Add bell pepper, red cabbage, and Yai's Thai Red Curry and simmer uncovered for 10 minutes, stirring occasionally until the mixture has thickened slightly.
  3. Serve over rice with a lime wedge and cilantro, if desired.