Thai sweet-potato stew
Yield: 4 Servings
Ingredients:
- 1 1/2 lb Sweet potatoes peeled -- cut in 1/2" chunks
- 1 tb Vegetable oil
- 1 md Onion chopped
- 1 ea Garlic clove finely chopped
- 1 tb Ginger chopped
- 2 ts Curry powder
- 1/4 ts Crushed red pepper
- 1 c Fresh or frozen green peas
- 14 oz Coconut milk
- 1/2 ts Salt
- 1/2 ts Finely grated lemon rind
- 4 c Hot cooked rice
- 1/3 c Peanuts
Instructions:
dry roast unsalt In 2 1/2-quart saucepan heat sweet potatoes and enough water to cover to boiling. Cook 10 minutes; drain and set sweet potatoes aside. In large skillet heat oil over medium heat. Add onion and saute 5 minutes. Add garlic gingerroot curry powder and crushed red pepper if using; cook stirring occasionally for 3 minutes. Stir sweet potatoes peas coconut milk and salt into onion mixture. Heat mixture to boiling. Reduce heat to simmer; cover and cook stirring occasionally 20 minutes or until potatoes are tender. Remove from heat and stir in lemon rind. Divide rice among 4 serving dishes and top with stew mixture. Sprinkle with peanuts and serve. Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" in "Country Living." April 1995 Vol. 18 No. 4. Pg. 142. Posted by Cathy Harned.
