Thai sweet-potato stew
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Thai sweet-potato stew
  Thai    Sweet Potato    Side dish    Rice    Vegetables    Stews  
Last updated 6/12/2012 1:02:46 AM. Recipe ID 26410. Report a problem with this recipe.
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      Title: Thai sweet-potato stew
 Categories: Side dish, Thai, Rice, Vegetables
      Yield: 4 Servings
  1 1/2 lb Sweet potatoes, peeled
           -- cut in 1/2" chunks
      1 tb Vegetable oil
      1 md Onion, chopped
      1 ea Garlic clove, finely chopped
      1 tb Ginger, chopped
      2 ts Curry powder
    1/4 ts Crushed red pepper
      1 c  Fresh or frozen green peas
     14 oz Coconut milk
    1/2 ts Salt
    1/2 ts Finely grated lemon rind
      4 c  Hot cooked rice
    1/3 c  Peanuts, dry roast, unsalt
  In 2 1/2-quart saucepan, heat sweet potatoes and enough water to
  cover to boiling.  Cook 10 minutes; drain and set sweet potatoes
  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.
  Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in
  Asian-Inspired Dishes" in "Country Living."  April 1995, Vol. 18, No.
  4. Pg. 142. Posted by Cathy Harned.

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Recipe ID 26410 (Apr 03, 2005)

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