Red Curry Glazed Carrots
These red curry glazed carrots are spicy, sweet, and so effortless to make! They’re made completely on the stovetop in a single pan and take no more than 20 minutes.
Recipe by:
Kristina Cho of Eat Cho Food
Product Featured:
Premierâ„¢ Hard-Anodized Nonstick 12-Inch Frying Pan
INGREDIENTS
- 3 tbsp butter
- 2 tbsp red Thai curry paste (like Maesri)
- 1 lb. peeled petite carrots (or large carrots cut lengthwise and into 4-inch long pieces)
- 1/4 tsp coarse salt
- 3 tbsp brown sugar
- Cilantro, for garnish
- Sesame seeds, for garnish
INSTRUCTIONS
- In a frying pan with lid, melt butter over medium heat. Add curry paste and stir into the butter with the back of a wooden spoon or spatula. Bloom the curry paste in butter, stirring constantly for about 1 minute.
- Add the carrots and toss in the curry butter. Turn the heat up to medium-high heat and continue to cook carrots until al dente (or longer if you prefer them more tender), about 10 minutes. Cover with a lid, uncover, and stir every few minutes.
- Remove the lid. Add salt and brown sugar and stir to combine. Continue to cook the carrots until the brown sugar melts and coats the carrots, 2 to 3 minutes. Taste and add more salt (depending on brand of curry paste) if needed.
- Transfer carrots to a serving platter and garnish with torn cilantro and sesame seeds. Serve immediately.
Kristina Cho
Side Dishes
Asian
Vegetable