Thai Vegetable Stew

Instructions

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) Add coconut milk and 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 to 8 minutes. 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) Serve hot over jasmine rice.

• canola oil Notes: 2 tablespoons
• red bell pepper Notes: 1, cut into 1/2-inch pieces
• small yellow onion Notes: 1, 1/4-inch diced
• minced garlic Notes: 1 tablespoon
• minced ginger Notes: 1 tablespoon
• green curry paste Notes: 2 tablespoons
• can unsweetened coconut milk Notes: 1, 14 ounce
• fish sauce Notes: 2 tablespoons, optional

  Optional
• brown sugar Notes: 2 teaspoons
• cubed peeled potato Notes: 1 cup
• peeled thinly sliced carrot Notes: 1 cup
• zucchini Notes: 2, sliced into 1/2-inch rounds
• snow peas Notes: 1 cup
• lime Notes: 1, juice of
• thinly sliced basil Notes: 1/4 cup