Red Curry Vegetable Stew

  • 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.


1 medium red onion, chopped
2 ribs celery, sliced
1 carrot, peeled and sliced 1/2-inch thick
3 garlic cloves, minced
1 tablespoon minced ginger root
1 stalk lemon grass, trimmed of bulb and outer leaves, inner leaves minced, or 2 tablespoons lemon grass powder
1 tablespoon red curry paste
1 medium sweet potato, peeled and sliced into thin rounds
1 cup (1-inch-lengths) green beans
1 small yellow squash, sliced 1/2-inch thick
1 small zucchini, sliced 1/2-inch thick
1 medium tomato, chopped
1 1/2 (14-ounce) cans light coconut milk
1/4 cup chopped basil
2 tablespoons minced cilantro
1 tablespoon soy sauce or tamari
2 tablespoons lime juice


  1. Heat oil in a large nonreactive saucepot over medium heat. Add onions, celery and carrots. Saute 1 minute.
  2. Add garlic, ginger, lemon grass and curry paste; continue to saute a few minutes to coat well with paste.
  3. Add potatoes, green beans, yellow squash and zucchini; continue to saute another 4 minutes.
  4. 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.