Thai Sweet Potato Stew

>> Thursday, July 22, 2010


Now it just sounds like I'm making excuses, but I didn't get a great shot of this dish because we had a ton of thunderstorms and black sky last night. That being said, believe me: You're going to love this stew. Sweet potatoes work so incredibly well in so many different recipes. But when you combine them with green curry paste, coconut milk, and pineapple . . . watch out.

Best yet -- the meal is great cold for lunch the next day!


Yes. Green curry.

We're used to the yellow and red kinds. But we picked up a can of the stuff in the international foods section of Wegmans. It's hard for me to describe the difference in taste. I prefer it over all others (including my old favorite: massaman). I guess it may be a bit spicier . . . and has different flavor notes. Maybe it's because green curry is the only type of Thai curry paste made with fresh Thai chilies. Whatever the reason, you must try it out . . . and soon!


(Veggies shown in photo above are for yet ANOTHER amazing recipe I'll share soon.) Also: I slightly modified this recipe from one that appears in one of my favorite cookbooks: Vegetarian Times Low-Fat and Fast Asian.

THAI SWEET POTATO STEW

What you'll need . . .
  • 2 teaspoons canola oil
  • 1 (heaping) tablespoon green curry paste
  • 1 medium onion, thinly sliced
  • 1 large sweet potato, peeled and sliced into 1/4-inch half-rounds
  • 3/4 cup vegetable broth
  • 2 tablespoons coconut milk
  • 1/4 cup unsweetened coconut flakes
  • 1 tablespoon low-sodium soy sauce
  • 1/3 cup pineapple juice (or more, depending on your preference)
  • 1 tablespoon dried cilantro



Method . . .
  1. Heat the oil in a large pot over medium-high heat. Add the green curry paste and stir until fragrant -- 10 seconds.
  2. Add the onion and stir-fry until they begin to soften -- about 3 minutes.
  3. Add the sweet potato and stir-fry to coat -- about 15 seconds.
  4. Then add in the broth and coconut milk. Bring to a boil and then lower to a simmer. Cover and cook for 10 minutes.
  5. Stir in the soy sauce, coconut flakes, and pineapple juice. Increase heat and cook for five minutes.
  6. Turn off heat and stir in the cilantro. Serve immediately.

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