Thai Vegetable Stew

• 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.

canola oil, red bell pepper, yellow onion, garlic, ginger, green curry, unsweetened coconut milk, fish sauce, brown sugar, potato, carrot, zucchini, snow peas, lime, basil

Taken from www.food.com/recipe/thai-vegetable-stew-481523 (may not work)