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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this recipe in a Meijers grocery store. We make it monthly for ourselves and whenever we have Vegan guests. 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 |
Directions:
1. 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. 2) Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
3. 3) Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5 to 8 minutes.
4. 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. 5) Serve hot over jasmine rice.
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