Thai Vegetable Stew
Ingredients
- 2 tablespoons canola oil
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 small yellow onion, 1/4-inch diced ⓘ
- 1 tablespoon minced garlic ⓘ
- 1 tablespoon minced ginger ⓘ
- 2 tablespoons green curry paste ⓘ
- 1 (14 ounce) can unsweetened coconut milk ⓘ
- 2 tablespoons fish sauce (optional) ⓘ
- 2 teaspoons brown sugar ⓘ
- 1 cup cubed peeled potato ⓘ
- 1 cup peeled thinly sliced carrot ⓘ
- 2 zucchini, sliced into 1/2-inch rounds ⓘ
- 1 cup snow peas ⓘ
- 1 lime, juice of ⓘ
- 1/4 cup thinly sliced basil ⓘ
Instructions
- 1) Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
- 2) Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
- 3) Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5 to 8 minutes.
- 4) Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick add water to thin. Stir in lime juice and sprinkle with basil.
- 5) Serve hot over jasmine rice.
Nutrition & Diet Analysis (per serving)
714
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).