Thai sweet potato stew

4 servings

Ingredients

QuantityIngredient
3mediumsClove garlic; minced
1tablespoonMinced fresh lemongrass
1tablespoonMinced fresh ginger
1teaspoonThai chile paste
1tablespoonAsian sesame oil
1mediumOnion; chopped (1 cup)
1poundsSweet potatoes; peeled and cubed
(3 cups)
1cupVegetable broth
14ouncesCanned light coconut milk
1teaspoonSalt
¼cupDry-roasted peanuts; chopped

Directions

4 SERVINGS DAIRY-FREE

Basmati rice is the ideal accompaniment to this spicy dish and its incredible sauce. Thai chile paste and lemon grass are readily available at Asian markets.

In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife). In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds.

Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very render, about 20 minutes. Stir in salt and garnish with peanuts.

PER SERVING: 366 CAL.; 8G PROT.; 14G TOTAL FAT (4G SAT. FAT); 59G CARB.; 0 CHOL.; 749MG SOD.; 4G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 48 Converted by MM_Buster v2.0l.