Thai Vegetable Stew

Prep time: 20 minutes

Cook time: 25 minutes

Serves 6

INGREDIENTS:

2 tbs canola oil

1 red pepper, cut into 1/2-inch pieces

1 small yellow onion cut into 1/4-inch dice

1 tbs each minced garlic and minced ginger

2 tbs Thai green curry paste, or more to taste

1 (14-oz) can unsweetened coconut milk

2 tbs Thai fish sauce

2 tsp brown sugar

1 cup cubed peeled potatoes (1/2-inch cubes)

1 cup peeled, thinly sliced carrots

2 zucchini, sliced into 1/2-inch rounds

1 cup snow peas

juice of 1 lime

1/4 cup thinly sliced fresh basil

DIRECTIONS:

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 minutes, stirring constantly.

2. Add coconut milk, fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.

3. Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5-8 minutes.

4. Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick, add water to thin slightly. Stir in lime juice and sprinkle with basil. Serve hot over jasmine rice.

Per serving:

240 cal

17g fat

18 g carbs

3g protein

2