With Thai ingredients available at most natural food stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.
Step 3
Add the bell pepper, green beans, curry paste, sugar, and ginger. If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife. This will help release the lemony flavor. Stir into the soup pot. Simmer the stew for 10 minutes longer.
Step 4
Stir in the coconut milk, peanut butter, salt, and optional tofu. Return to a simmer, then cook over very low heat for another 10 minutes, or until all the vegetables are tender and the flavors well integrated.
Step 5
Remove the lemongrass pieces. Taste to adjust seasonings, particularly the curry paste if you’d like a spicier stew, as well as the salt, sugar, and ginger. Serve at once, topping each serving with a few cilantro leaves.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 290
Step 8
Total fat: 10g
Step 9
Protein: 14g
Step 10
Fiber: 6g
Step 11
Carbohydrate: 42g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 235mg
