April 05, 2016 0 Comments

Mother Nature might be confused that it is still spring, but don't get under the weather, make a delicious Thai inspired and colorful stew to bring back that taste of warmer weather! 

Get your hands on this great recipe and more just like it with one of our favorite cookbooks, Quinoa Revolution Cookbook!  

The flavors of Thai green curry (or gaeng keow wan) inspired this colorful stew. The complementing flavors of sweet potato, coconut and lemongrass make for a scrumptious home-cooked meal-in-a-bowl. If you want to heat things up, add as many chilies as you like. Thai green curry paste is available in the Asian section of the supermarket. You can make this meal vegetarian by leaving out the chicken and adding 1 ½ cups (375 mL) of cooked white kidney beans with the zucchini.

Lemongrass, Sweet Potato & Coconut Stew

 

Serves 8


2 stalks lemongrass
1 Tbsp (15 mL) grapeseed oil or vegetable oil
1 medium red onion, halved lengthwise and cut into ½-inch
(1 cm) thick slices (about 1 cup/250 mL)
2 Tbsp (30 mL) Thai green curry paste (gluten-free if required)
1 ½ tsp (7 mL) minced garlic
4 cups (1 L) sodium-reduced chicken or vegetable stock
1 M cups (400 mL) light or regular coconut milk
1 to 3 tsp (5 to 15 mL) minced fresh Thai red or green chili or jalapeño pepper (optional)
2 boneless, skinless chicken breasts (or 5 or 6 boneless, skinless thighs), cut crosswise into strips ½ inch (1 cm) thick
1 ¼ lb (565 g) sweet potatoes, cut into 1-inch (2.5 cm) cubes (about 3 cups/750 mL)
1 cup (250 mL) fresh or thawed frozen green beans cut into 1-inch (2.5 cm) pieces
½ cup (125 mL) quinoa
1 cup (250 mL) zucchini cut into 1-inch (2.5 cm) cubes
2 tsp (10 mL) chopped fresh basil or cilantro

Cut off the bottom third of the lemongrass stalks. Peel off the dry outer layers. Slice stalks into paper-thin pieces. Set aside.

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 (if using). Bring to a boil.

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, 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.

PER SERVING: Energy 190 calories; Protein 9 g; Carbohydrates 26 g; Dietary Fiber 4 g; Fat 5 g; Sugar 5 g; Cholesterol 20 mg; Sodium 300 mg

From Quinoa RevolutionCopyright © Carolyn Hemming and Patricia Green, 2012. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.


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