Thai Sweet-Potato Stew

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Thai Sweet-Potato Stew

Categories: Side dish, Thai, Rice, Vegetables

Yield: 4 servings

 

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, 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.

 

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