Red Curry Glazed Carrots
Thank you, Calphalon, for sponsoring this post!
T-minus two days until Thanksgiving! I’m coming in at the last minute with this effortless, stovetop side. Behold, these delicious Red Curry Glazed Carrots! I’ve tested these a bunch the last few weeks and made them again because they are just that good! They are sweet and plenty spicy, which I love for cutting through the general richness of a Thanksgiving feast.
I think it’s important to include a stovetop side dish on the menu because it allows for more room in the oven, where real estate is valuable. These carrots also only take 20 minutes (tops!) to make, so you can prep and cook the whole dish just before it’s time to dig in! I’ll be making these again for Thanksgiving and I hope to see them on your table too!
Picking the Perfect Carrots
I actually think this recipe would be delicious with sweet potatoes or wedges of kabocha squash, if you wanted to substitute the carrots. But I think a platter of peeled and glazed carrots looks so picture perfect for Thanksgiving. I used petite carrots so I could keep them whole while cooking. If you can’t find those you can by all means use full size carrots. Just cut them lengthwise and into about 4-inch long pieces so they cook a little quicker!
The Easiest Stovetop Thanksgiving Side Dish!
I immediately reached for my large Calphalon Premier Nonstick 12” Frying Pan because it has plenty of room to fit in enough carrots to feed a crowd. As always, their Premier Hard-Anodized Nonstick Cookware makes cooking pretty much everything so clean and easy! This pan also comes with a fitted lid which helps cook the carrots more evenly.
I start by blooming the red curry paste in butter - this smells so good! Then toss in the carrots. I prefer the carrots more al dente rather than mush, which takes about 10 minutes. If you want them more tender then cook them a little longer. I like to keep the lid on, but remove every few minutes to stir up the carrots. Once you’re happy with the doneness of your carrots, add the brown sugar and a little salt. Allow the brown sugar to melt and coat the carrots. Now you can serve these immediately with some cilantro and sesame seeds! So easy!
Red Curry Glazed Carrots
Serves 4 to 6
3 tbsp butter
2 tbsp red thai curry paste (like maesri)
1 lb peeled petite carrots (or large carrots cut lengthwise and into 4” long pieces)
1/4 tsp coarse salt
3 tbsp brown sugar
Cilantro, for garnish
Sesame seeds, for garnish
In a Calphalon Premier Nonstick 12” 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.