Lemongrass Sweet Potato Stew Recipe

Name: Lemongrass Sweet Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass; 1 Tbsp (15 mL) grapeseed oil or vegetable oil; 1 medium red onion, sliced; 2 Tbsp (30 mL) Thai green curry paste (gluten free if required); 1 1/2 tsp (7 mL) minced garlic; 4 cups (1 L) sodium reduced chicken or vegetable stock; 1 2/3 cups (400 mL) light coconut milk; 3 tsp (15 mL) minced fresh Thai red or green chili or jalapeno pepper; 2 boneless skinless chicken breasts cut crosswise into strips 1/2 inch (1 cm) thick; Vegetarian option: substitute 1 1/2 cups (375 mL) of cooked white kidney beans; 1 1/4 lb (565 g) sweet potatoes cut into 1 inch (2.5 cm) cubes (about 3 cups/750 mL); 1 cup (250 mL) green beans cut into 1 inch (2.5 cm) pieces; 1/2 cup (125 mL) quinoa; 1 cup (250 mL) zucchini cut into 1 inch (2.5 cm) cubes; 2 tsp (10 mL) chopped fresh basil or cilantro

Servings: persons

2 stalks lemongrass
1 Tbsp (15 mL) grapeseed oil or vegetable oil
1 medium red onion, sliced
2 Tbsp (30 mL) Thai green curry paste (gluten free if required)
1 1/2 tsp (7 mL) minced garlic
4 cups (1 L) sodium reduced chicken or vegetable stock
1 2/3 cups (400 mL) light coconut milk
3 tsp (15 mL) minced fresh Thai red or green chili or jalapeno pepper
2 boneless skinless chicken breasts cut crosswise into strips 1/2 inch (1 cm) thick
Vegetarian option: substitute 1 1/2 cups (375 mL) of cooked white kidney beans
1 1/4 lb (565 g) sweet potatoes cut into 1 inch (2.5 cm) cubes (about 3 cups/750 mL)
1 cup (250 mL) green beans cut into 1 inch (2.5 cm) pieces
1/2 cup (125 mL) quinoa
1 cup (250 mL) zucchini cut into 1 inch (2.5 cm) cubes
2 tsp (10 mL) chopped fresh basil or cilantro

1
Cut off the bottom third or the lemongrass stalks. Peel off the dry outer layers. Slice stalks into paper thin pieces. Set aside.
2
Heat the oil in a large saucepan on medium-low heat. Add the red onion, cover and cook, stirring occasionally, for 7 minutes or until the onion starts to soften. (If the pan gets dry, add a spoonful of water.) Add the curry paste and garlic, stir for 1 minute. Add the stock, coconut milk, lemongrass and hot chilies. Bring to a boil.
3
Add the chicken, return to a boil. Add the sweet potatoes, green beans and quinoa. Reduce to a simmer, cover and cook for 15 minutes. Stir in the zucchini, (and kidney beans if using) cover and simmer for another 10 minutes. Remove the lid and simmer for another 5 minutes, until slightly thickened. Stir in the basil or cilantro and serve.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 stalks lemongrass, 1 Tbsp (15 mL) grapeseed oil or vegetable oil, 1 medium red onion, sliced, 2 Tbsp (30 mL) Thai green curry paste (gluten free if required), and more.

Yes, Lemongrass Sweet Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemongrass Sweet Potato Stew

How did you like this recipe?

Frequently Asked Questions