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.
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
Everyone I've served this to has asked for seconds.
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 6|
|Calories from Fat: 183 (28%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 497.7mg||17 %|
|Potassium 700.4mg||18 %|
|Total Carbohydrate 106.8g||31 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 100.3g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 657
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