Food Recipes Dinner Curry Recipes Red Curry with Squash and Thai Eggplant 5.0 (2) 2 Reviews Roasted delicata squash and Thai eggplant simmer in a fragrant red curry with coconut milk, basil, and makrut lime leaves for a vibrant vegetable-focused main. By Pim Techamuanvivit Pim Techamuanvivit Pim Techamuanvivit is chef-owner of Michelin-starred Thai restaurants Kin Khao and Nari in San Francisco and executive chef of Michelin-starred Nahm in Bangkok, where she was born and raised. Her recipe Gaeng Rawaeng was one of Food & Wine's most popular of 2021. A former food blogger, she authored The Foodie Handbook. Food & Wine's Editorial Guidelines and The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required." tabindex="0" data-inline-tooltip="true"> Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Published on August 25, 2026 Save Rate PRINT Share Close Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 45 mins Total Time: 1 hr Servings: 4 Jump to recipe Roasting the delicata squash first concentrates its flavor and helps the pieces stay intact as they finish cooking in the curry.Gradually incorporating the coconut milk gives the curry a well-developed sauce with balanced richness and a silky consistency.Thai eggplant, basil, and makrut lime leaves bring contrasting textures and fresh aromatics that keep the finished dish vibrant and layered. Vegetables get their due in this recipe from Bangkok-born Pim Techamuanvivit, who oversees Michelin-starred restaurants Kin Khao and Nari in San Francisco as chef-owner and Nahm in Bangkok as executive chef. Roasted rings of delicata squash hold their shape and contribute sweet, roasty depth, while petite Thai eggplants lend meaty texture and flavor — all as they absorb the spicy curry flavors. Fragrant makrut lime leaves and Thai basil brighten the finished dish, making it an ideal centerpiece when served with steamed rice. Although vegetable-forward, the recipe is not vegetarian because Techamuanvivit’s homemade red curry paste contains shrimp paste. How to select the right produce Thai eggplants are available at many Asian grocery stores. Look for small eggplants no larger than about 1 1/4 inches across. If working with larger eggplants, cut them into quarters instead of halves. Delicata squash is widely available from fall through winter and may still be available at some grocery stores into early spring. If delicata is not available, kabocha squash is the best substitute. Its edible skin helps the pieces hold their shape during cooking. Butternut squash also works, though it should be peeled first. Notes from the Food & Wine Test Kitchen Roast the squash until it’s caramelized but still firm enough to hold its shape, since it will continue to cook as it simmers in the curry. A wide saucepan or shallow pot (rather than a tall, narrow one) makes it easier to stir the vegetables gently without breaking them apart. To make this recipe vegetarian, you need vegetarian curry paste. Techamuanvivit’s recipe for homemade red curry paste contains gapi (shrimp paste), but it can be swapped for vegetarian-friendly red miso. Suggested pairing Try a lime-scented, lightly off-dry Riesling, like Dönhoff Estate, with this cozy, veggie-forward curry. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 2 delicata squash, trimmed, seeded, and cut into 1-inch rings 1/2 teaspoon kosher salt 3 tablespoons virgin coconut oil, melted and divided 1/2 cup homemade red curry paste (Prik Gaeng Ped) or store-bought 1 (13.5-ounce) can coconut milk, well shaken 1 cup water, plus more as needed 5 ounces Thai eggplants (3 to 4 eggplants), trimmed and halved lengthwise 3 tablespoons thin light Thai soy sauce 1/2 teaspoon packed finely chopped Thai palm sugar or brown sugar 5 makrut lime leaves 5 fresh red Thai chiles, lightly smashed or kept whole, divided Handful of Thai or lemon basil leaves (about 1/4 cup), divided Directions Preheat oven to 425°F with rack in middle position. Toss squash with salt and 1 tablespoon oil on a large rimmed baking sheet; arrange squash, cut sides down, in a single layer. Roast until squash is caramelized and cooked through but not too soft, 20 to 25 minutes, flipping after 15 minutes. Set aside. Heat remaining 2 tablespoons oil in a large saucepan over medium. Add red curry paste; cook, stirring constantly, until it no longer smells raw, about 2 minutes. Add coconut milk in 2 to 3 additions, stirring and letting sauce briskly simmer for 3 to 5 minutes to develop flavor between each addition. (Frequently stir and scrape the bottom to prevent scorching.) Adjust heat to maintain a brisk simmer and prevent the sauce from sputtering. As the coconut milk breaks, look for traces of orange-red bubbling oil at the edge of the sauce or a slightly dark reddish oily film on its surface. If coconut milk doesn’t crack, don’t worry. Add 1 cup water, and bring to a hard boil over high for 3 to 5 minutes to further force cracking and develop deeper flavor. (Aim for a tomato sauce texture at this point.) Add eggplants, soy sauce, and roasted squash to pot; bring to a simmer over medium. Simmer, uncovered, until eggplants are just tender, 5 to 10 minutes, stirring occasionally. If sauce is too thick, add a splash of additional water to loosen. Turn off heat. Stir in palm sugar. Crumple lime leaves to release their perfume, and drop into the sauce. Stir in most of the chiles and basil. Transfer to a bowl; garnish with remaining chiles and basil. Serve immediately, discarding chiles if desired. Make ahead Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of water if needed to loosen the sauce. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.