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Braised Winter Vegetables with Coconut and Red Curry

Coconut milk lends richness and exotic flavor to these creamy braised vegetables. Its slight sweetness echoes that of both the root vegetables and squash, while offsetting the spicy red curry paste, pungent Asian fish sauce, and bright lime and cilantro that season the broth.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Braised Winter Vegetables with Coconut and Red Curry
Review 1 for Braised Winter Vegetables with Coconut and Red Curry
5 out of 5
5 out of 5
WGitK
,Edmonton
,AB
July 18, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
Spicy and Exotic
July 18, 2013
I make this exactly as directed, and don't change a thing. It's perfect. Celery root (celeriac) can be challenging to find at certain times of the year, but it's worth it.
Great spice, nice and hearty. Can pair with indian or thai dishes. You can add veggie broth to make it more of a soup, or serve it with rice and enjoy it like a curry.
Pros: Easy, Healthy, Appearance, Impressive, Will Make Again