Thai Vegetable Stew | VG's Grocery

Ingredients

2 tbsp. canola oil

1 red bell pepper, cut into 1/2-inch pieces

1 small yellow onion, cut into 1/4-inch dice

1 tbsp. minced fresh garlic

2 tbsp. Thai green curry paste, or more to taste

1 (14-oz.) can unsweetened coconut milk

2 tbsp. Thai fish sauce

2 tsp. brown sugar

1 cup cubed peeled potatoes (1/2-inch cubes)

1 cup peeled, thinly sliced carrots

2 zucchini, sliced into 1/2-inch rounds

1 cup snow peas

Juice of 1 lime

1/4 cup thinly sliced fresh basil

1 tbsp. peeled, minced gingerroot

Cooked jasmine rice (optional)

Directions

Prep Time

20 minutes

Cook Time

25 minutes

Ready in

45 minutes

In a large heavy pot heat oil over medium-high heat. Add bell pepper and onion; cook and stir 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
Add coconut milk, fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
Add potatoes and carrots; reduce heat to low. Cover and simmer 5 to 8 minutes or until vegetables begin to soften.
Add zucchini and snow peas; simmer 8 minutes. (If the stew is too thick, add just enough water to thin slightly.) Stir in lime juice and sprinkle with basil. If desired, serve over jasmine rice.

Serving Size

Per Serving

Calories 239, Calories Fat 156, Total Fat 17g, Saturated Fat 7g, Cholesterol , Sodium 653mg, Carbohydrate 17g, Protein 2g