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With Thai ingredients available at most
natural foods 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.
- 1 tablespoon olive oil
1 medium onion, quartered and thinly sliced
4 to 6 cloves garlic, minced
3 medium-large sweet potatoes (about 1 1/2 pounds), peeled and
3 cups water
1 medium green or red bell pepper, cut into narrow strips
1 1/2 cups frozen green beans
1/2 teaspoon red or green curry paste, more or less to taste
1 tablespoon natural granulated sugar
2 teaspoons minced fresh ginger
2 stalks lemongrass, optional
1 (14 to 15-ounce) can light coconut milk
2 tablespoons natural peanut butter
Salt to taste
1 (8-ounce) package White Wave Thai peanut flavored baked tofu,
Cilantro leaves for topping
- 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.
- 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.
- 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.
- 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.
- Remove lemongrass pieces. Taste to adjust
seasonings, particularly the curry paste if youd like a
spicier stew, as well as the salt, sugar, and ginger. Serve at
once, topping each serving with a few cilantro leaves.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas;