You are here: Home » Recipes » Red Curry Vegetable Stew Red Curry Vegetable Stew Recipe by Relish Contributor Yield 8 servings It looks like there are lots of ingredients in the hearty stew, but they are simply thrown in a pot and simmered. PrintEmail Ingredients 1 medium red onion, chopped2 ribs celery, sliced1 carrot, peeled and sliced 1/2-inch thick3 garlic cloves, minced1 tablespoon minced ginger root1 stalk lemon grass, trimmed of bulb and outer leaves, inner leaves minced, or 2 tablespoons lemon grass powder1 tablespoon red curry paste1 medium sweet potato, peeled and sliced into thin rounds1 cup (1-inch-lengths) green beans1 small yellow squash, sliced 1/2-inch thick1 small zucchini, sliced 1/2-inch thick1 medium tomato, chopped1 1/2 (14-ounce) cans light coconut milk1/4 cup chopped basil2 tablespoons minced cilantro1 tablespoon soy sauce or tamari2 tablespoons lime juice Instructions Heat oil in a large nonreactive saucepot over medium heat. Add onions, celery and carrots. Saute 1 minute. Add garlic, ginger, lemon grass and curry paste; continue to saute a few minutes to coat well with paste. Add potatoes, green beans, yellow squash and zucchini; continue to saute another 4 minutes. Add tomatoes and coconut milk, bring to a boil, reduce heat and simmer 25 minutes until vegetables are tender. Add basil, cilantro, soy sauce and lime juice. Mix well and serve.