Winter Vegetable Red Curry
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
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