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Slow coconut vegetable curry

Name: Slow coconut vegetable curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tbsp coconut oil; 3 tbsp red curry paste; 1 can coconut milk; 1 sweet potato, cubed; 1 cup cauliflower florets; 1 bell pepper, sliced; 1 cup snap peas; Fish sauce or soy to taste; Basil and lime; Jasmine rice

Serves 4 servings

Hana Sato2 min readOct 26, 2026

Ready in ~50 min · around 1:54 PM

A home-cook take on coconut vegetable curry — the version that sticks around our table.

Story

Curry night 16: fry the paste in oil until the raw aroma disappears, then build vegetables in order of cooking time.

Recipe

Pantry preview

2 tbsp coconut oil
3 tbsp red curry paste
1 can coconut milk
1 sweet potato, cubed
1 cup cauliflower florets
1 bell pepper, sliced
1 cup snap peas
Fish sauce or soy to taste
Basil and lime
Jasmine rice

Ingredients

Tap to check off (0/10) · 4 servings

Vegetarian Family

Written by

Hana Sato

4 followers

Honolulu-based. Big on pantry cooking, seasonal produce, and one-pan dinners.

Made by cooks

1 cook note from the kitchen

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Used a little less salt — still punched through.

@zoe_walsh

Responses (1)

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Zoe Walsh· I cooked this
3 wk ago
Kids cleaned their plates. Rare victory.

More from Hana Sato

Hana Sato · Oct 31

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A short kitchen essay — less recipe card, more what it felt like to cook that week.

Instructions

Step 1Technique
Fry curry paste in coconut oil 1 minute. Stir in thick part of coconut milk; simmer until oil separates.
- 2 tbsp coconut oil
- 3 tbsp red curry paste
- 1 can coconut milk
Step 2Technique
Add sweet potato and a splash of water; cover 10 minutes.
- 1 sweet potato, cubed
- Basil and lime
Step 3Technique
Add cauliflower and pepper; cook 8 minutes. Snap peas go in last 2 minutes.
- 1 cup cauliflower florets
- 1 bell pepper, sliced
- 1 cup snap peas
- Basil and lime
Step 4Technique
Season; serve over rice with basil and lime.
- Basil and lime
- Jasmine rice