Red Curry Vegetable Stew

  • Yield: 8 servings


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

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