Thai Vegetable Stew Recipe

Name: Thai Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 red bell pepper, cut into 1/2-inch pieces; 1 small yellow onion, 1/4-inch diced; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 tablespoons green curry paste; 1 (14 ounce) can unsweetened coconut milk; 2 tablespoons fish sauce (optional); 2 teaspoons brown sugar; 1 cup cubed peeled potato; 1 cup peeled thinly sliced carrot; 2 zucchini, sliced into 1/2-inch rounds; 1 cup snow peas; 1 lime, juice of; 1/4 cup thinly sliced basil

Servings: persons

2 tablespoons canola oil
1 red bell pepper, cut into 1/2-inch pieces
1 small yellow onion, 1/4-inch diced
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons green curry paste
1 (14 ounce) can unsweetened coconut milk
2 tablespoons fish sauce (optional)
2 teaspoons brown sugar
1 cup cubed peeled potato
1 cup peeled thinly sliced carrot
2 zucchini, sliced into 1/2-inch rounds
1 cup snow peas
1 lime, juice of
1/4 cup thinly sliced basil

1
1) Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
2
2) Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
3
3) Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5 to 8 minutes.
4
4) Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick add water to thin. Stir in lime juice and sprinkle with basil.
5
5) Serve hot over jasmine rice.

252

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.

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

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 red bell pepper, cut into 1/2-inch pieces, 1 small yellow onion, 1/4-inch diced, 1 tablespoon minced garlic, and more.

Yes, Thai Vegetable 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.

Thai Vegetable Stew

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