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 
  • 1 medium carrot, peeled and cut into matchsticks 
  • 1 bunch broccolini, cut into bite-sized pieces
  • 1 medium red bell pepper, cored and sliced
  • 1 cup shredded red cabbage
  • 1 16 oz. jar Thai red curry sauce of your choice
  • Cooked jasmine rice, for serving
  • Lime wedge and fresh cilantro, for serving


In a medium saucepan, heat coconut oil over medium-high heat. Add onion and butternut squash and cook, stirring frequently, for 5 minutes.

Add broccolini and carrots and sauté for 4 minutes. Add bell pepper, red cabbage, and curry sauce and simmer uncovered for 10 minutes, stirring occasionally until the mixture has thickened slightly.

Serve over rice with a lime wedge and cilantro, if desired.