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| Thai Sweet Potato Stew
3 medium Clove garlic, minced
1 tablespoon of minced fresh lemongrass
1 tablespoon of minced fresh ginger
1 teaspoon of Thai chile paste
1 tablespoon of Asian sesame oil
1 medium Onion, chopped (1 cup)
1 pound of Sweet potatoes; peeled and chopped
1 cup of vegetable broth
14 ounces of canned light coconut milk
1 teaspoon of salt
1/4 cup of dry-roasted peanuts, chopped |
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4 SERVINGS DAIRY-FREE Basmati rice is the ideal accompaniment to this spicy dish and its incredible sauce. Thai chile paste and lemon grass are readily available at Asian markets. In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife). In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds. Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very render, about 20 minutes. Stir in salt and garnish with peanuts. Serving Size: 4 PER SERVING: 366 CAL.; 8G PROT.; 14G TOTAL FAT (4G SAT. FAT); 59G CARB.; 0 CHOL.; 749MG SOD.; 4G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 48 Converted by MM_Buster v2.0l.
Complete listing of all Thai Recipes |
