How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Red Curry Roasted Carrots with Ginger and Garlic?

You need 8 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 tablespoon unsalted butter, softened, 1/2 teaspoon Thai red curry paste, 1 pound carrots, cut crosswise on the diagonal 1/4 inch thick, and more.

Is Red Curry Roasted Carrots with Ginger and Garlic suitable as general?

Yes, Red Curry Roasted Carrots with Ginger and Garlic falls under the General category and is a great choice for this type of meal.

How do I store leftover Red Curry Roasted Carrots with Ginger and Garlic?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Roasted Carrots with Ginger and Garlic

Name: Red Curry Roasted Carrots with Ginger and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon unsalted butter, softened; 1/2 teaspoon Thai red curry paste; 1 pound carrots, cut crosswise on the diagonal 1/4 inch thick; 1 tablespoon julienned fresh ginger; 1 large garlic clove, thinly sliced; Salt; 1/4 cup water

Try this homemade Red Curry Roasted Carrots with Ginger and Garlic recipe the whole family will love. Made with vegetable oil, unsalted butter, red curr…

This Red Curry Roasted Carrots with Ginger and Garlic relies on simple, everyday ingredients such as vegetable oil, unsalted butter, softened, thai red curry paste and julienned fresh ginger. It comes together quickly and makes 4 servings, at about 145 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 tablespoon vegetable oil
1 tablespoon unsalted butter, softened
1/2 teaspoon Thai red curry paste
1 pound carrots, cut crosswise on the diagonal 1/4 inch thick
1 tablespoon julienned fresh ginger
1 large garlic clove, thinly sliced
Salt
1/4 cup water

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Quick Info

Servings
4 servings
Calories
145 kcal
Category
General

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