Recipe courtesy of Chris Siversen
Save Recipe Print
55 min
10 min
45 min



In a saucepot, heat oil over medium-high heat. Add red onion, garlic and ginger, stirring continuously so as not to burn. After 2 minutes add the curry paste, habanero and bay leaves until well incorporated. Add peppers and stir again cooking for 2 minutes. Add zucchini and squash and cook for another 2 minutes. The mixture should be well coated at this point. If it starts to burn, lower the heat and add a little water to stop the burning on the bottom of the pan. Add the coconut milk and cilantro. Salt and pepper to taste. Lower the heat and simmer, covered, for at least a 1/2 hour, stirring occasionally.

During the cooking process you can adjust the balance of moisture by adding water or coconut milk so the consistency stays stew like. Adjust the salt and pepper to taste.

Serve over rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.


Slow-Cooker Caribbean Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Caribbean Vegetable Stew

Recipe courtesy of Vegetable Kingdom Inc. DBA Moosewood Restaurant

Caribbean-style Oxtails

Caribbean Stew Over Pierogies

Recipe courtesy of Mrs. T's Pierogies

Greek Vegetable Stew

Recipe courtesy of Ruth Sirkis

Vegetable Stew (Giambotta)

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories