Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Winter-Vegetable Red Curry 4.9 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 29, 2017 Rate Print Share Photo: Bryan Gardner Prep Time: 25 mins Total Time: 40 mins Servings: 8 Transform leftover curry into an easy potpie with puff pastry. Ingredients 2 tablespoons safflower oil 2 medium onions, thinly sliced ⅓ cup red curry paste (from a 4-ounce can) 1 medium butternut squash, peeled and cubed (about 5 cups) 8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into ¼-inch pieces (about 5 cups) 1 can (13.5 ounces) unsweetened coconut milk 1 can (13.5 ounces) unsweetened light coconut milk 8 mini sweet peppers, seeded and sliced (about 2 cups) Kosher salt Cooked rice, halved grape tomatoes, and fresh basil leaves, for serving Directions Heat a large, heavy pot over medium-high heat; swirl in oil. Cook onions, stirring occasionally, until just softened, about 4 minutes. Stir in curry paste, squash, and carrots; cook, stirring, until fragrant, about 3 minutes. Add coconut milks. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until vegetables are fork-tender, 25 to 30 minutes. Add peppers and cook until just beginning to soften, about 4 minutes. Season with salt. Reserve half of curry for next day; serve remainder over rice with tomatoes and basil. Originally appeared: Martha Stewart Living, December/January 2015 Rate It Print