Are you ready to celebrate the harvest season?

We’ve got a curry recipe to share that  pairs perfectly with any of your favorite vegetables – zucchini, mushrooms, eggplant, tomatoes, and more, oh my! This curry allows you to incorporate as many vegetables as you want, and can be altered to how spicy you like it (I like it spicy!).

It’s also so easy! You can prepare the curry paste on the day of, or beforehand to save some time. Make a big batch to freeze and you can easily prepare the rest of the curry any time you like!

A Thai-style curry paste

The flavors of the garlic, chili peppers, shallot, coriander, cumin, ginger and honey add depth and a much different flavor profile than a traditional Indian style curry powder. The contrasting flavors of sweet, sour and spicy are characteristics of Thai cuisine.

Don’t take my word for it, send your taste buds on this flavorful journey!

Harvest Season Coconut Curry

There is nothing like homemade curry paste! The paste will make extra, so I I like to freeze it in ice cubes for easy weeknight dinners for the future. This recipe celebrates the harvest season, so feel free to use whatever seasonal veggies you find!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: thai
Keyword: Harvest Coconut Curry

Equipment

  • Food processor or blender
  • Large skillet with deep sides or a pot
  • Measuring spoons and cups

Ingredients

Red Curry Paste

  • 4-5 garlic cloves
  • 1 shallot or 1/4 red onion
  • 1 inch ginger knob roughly chopped
  • 1 small red/orange bell pepper roughly chopped
  • 2-10 red chili peppers (New Mexico, habanero, thai, etc.) more or less depending on size and heat preference
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp salt
  • 2 tsp sugar, honey, or maple syrup
  • 3 lime 1 juiced +2 limes for serving

Coconut Curry

  • 1 tbsp neutral oil grapeseed, avocado, etc.
  • 3-4 cups chopped veggies Can include: zucchini, carrots, bok choy, mushrooms, peppers, eggplant, tomatoes, radishes, greens (kale, spinach, swiss chard, etc.)
  • 1 can full fat coconut milk 14 oz can
  • Garnishes (optional): chopped cilantro or basil, chopped peanuts
  • Serve with cooked rice or rice noodles

Instructions

  • In a food processor or blender, add the curry paste ingredients and blend well. Store extra paste in the fridge for 7-10 days or freeze for later use.
  • Warm a deep skillet with sides (or pot) to medium heat. Heat 1 tbsp of oil. Add about 2-3 tablespoons of the curry paste and the chopped veggies. Sauté for a few minutes, until the curry paste is fragrant and the veggies are softening.
  • Then add the coconut milk and stir. Let simmer for about 10-15 minutes.
  • Serve with extra slices of lime, basil or cilantro and peanuts on top of rice or rice noodles.
About the author

Leave a Reply

Recipe Rating