Lemongrass Sweet Potato Stew

  1. Cut off the bottom third or the lemongrass stalks. Peel off the dry outer layers. Slice stalks into paper thin pieces. Set aside.
  2. Heat the oil in a large saucepan on medium-low heat. Add the red onion, cover and cook, stirring occasionally, for 7 minutes or until the onion starts to soften. (If the pan gets dry, add a spoonful of water.) Add the curry paste and garlic, stir for 1 minute. Add the stock, coconut milk, lemongrass and hot chilies. Bring to a boil.
  3. Add the chicken, return to a boil. Add the sweet potatoes, green beans and quinoa. Reduce to a simmer, cover and cook for 15 minutes. Stir in the zucchini, (and kidney beans if using) cover and simmer for another 10 minutes. Remove the lid and simmer for another 5 minutes, until slightly thickened. Stir in the basil or cilantro and serve.

stalks lemongrass, grapeseed oil, red onion, green curry, garlic, chicken, light coconut milk, fresh thai red, chicken breasts, vegetarian, green beans, quinoa, zucchini, fresh basil

Taken from www.epicurious.com/recipes/member/views/lemongrass-sweet-potato-stew-52919301 (may not work)

Another recipe

Switch theme