Red Thai Curry with Fall Vegetables*

Serves 4


  • 2 cans unsweetened coconut milk (each 14 ounces)
  • 1 Tbsp red curry paste
  • 1 Tbsp ground turmeric
  • 1 Tbsp mild paprika
  • 2 large sweet potatoes (about 1 #) peeled and cut into 1 inch chunks
  • 4 medium-size onions, peeled and quartered
  • ½ head cauliflower, cut into 1-inch florets (2 ½ cups)
  • salt, to taste
  • 3 scallions (green parts only), chopped
  • Thai hot sauce or Tabasco sauce, for serving (optional)


  • Shake 1 can of the coconut milk and pour into a large saucepan.
  • Gradually add the curry paste, turmeric and paprika, stirring constantly with a whisk.  Reduce heat and simmer for 3 minutes.
  • Shake and add the remaining can of coconut milk, stir in sweet potatoes and the onions.  Cook over medium-low heat, stirring frequently, for 15 minutes.
  • Add cauliflower and cook until all the vegetables are tender and the sauce has thickened, 15 minutes.  Season with salt.
  • Sprinkle scallions over the top.

*The Four Season Farm Gardener’s Cookbook by Barbara Damrosch and Eliot Coleman