1. Heat oil in a large, heavy pot over medium-high heat. Add bell pepper and onion; saute until vegetable begin to soften (about 5 minutes.). Add garlic, ginger, and curry paste. Cook about 1 minute, stirring constantly.

2. Add coconut milk, fish sauce, brown sugar and water to the pot. Bring this to a simmer.

3. Add the potatoes and carrots then reduce heat to low. Cover and simmer until vegetable just begin to soften (5 to 8 minutes).

4. Add zucchini and edemame then simmer for another 8 minutes. If the stew is too thick, thin it with a bit of water.

5. Stir in lime juice and serve over cooked rice. Garnish with basil shreds.

NOTES:

Switch out the fish sauce for lite soy sauce if you need this to be a true vegetarian dish.

Add about a pound of white fish (i.e. Tilapia) cut in medium chunks when you add the final vegetables and you''ll have an excellent fish stew.

Each (1/2 cup rice & 1 cup stew) serving contains an estimated:

Cals: 405, FatCals: 163, TotFat: 19g

SatFat: 10g, PolyFat: 3g, MonoFat; 6g

Chol: 0mg, Na: 495mg, K: 885mg

Total carbs: 46g, Fiber: 7g, Sugars: 7g

NetCarbs; 39g. protein; 11g