Thai Sweet-Potato Stew

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Thai Sweet-Potato Stew

 

1 1/2 lbs. sweet potatoes, peeled, cut in 1/2 " chunks

1 tbsp. vegetable oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 tbsp. ginger, chopped

2 tsps. curry powder

1/4 tsp. crushed red pepper

1 cup fresh or frozen green peas

14 ozs. coconut milk

1/2 tsp. salt

1/2 tsp. finely grated lemon rind

4 cups hot cooked rice

1/3 cup peanuts, dry roast, unsalted

 

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. Serves 4.