Thai Vegetable Stew

Dairy-free
Egg-free
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Sugar
Dish type
Dinner
Serves
6
Ready in
45 minutes

Ingredients

  • 2 tbsp. canola oil
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 small yellow onion, cut into 1/4-inch dice
  • 1 tbsp. minced fresh garlic
  • 2 tbsp. Thai green curry paste, or more to taste
  • 1 (14-oz.) can unsweetened coconut milk
  • 2 tbsp. Thai fish sauce
  • 2 tsp. brown sugar
  • 1 cup cubed peeled potatoes (1/2-inch cubes)
  • 1 cup peeled, thinly sliced carrots
  • 2 zucchini, sliced into 1/2-inch rounds
  • 1 cup snow peas
  • Juice of 1 lime
  • 1/4 cup thinly sliced fresh basil
  • 1 tbsp. peeled, minced gingerroot
  • Cooked jasmine rice (optional)

Directions

Prep Time
20 minutes
Cook Time
25 minutes
Ready in
45 minutes
  1. In a large heavy pot heat oil over medium-high heat. Add bell pepper and onion; cook and stir 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
  2. Add coconut milk, fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
  3. Add potatoes and carrots; reduce heat to low. Cover and simmer 5 to 8 minutes or until vegetables begin to soften.
  4. Add zucchini and snow peas; simmer 8 minutes. (If the stew is too thick, add just enough water to thin slightly.) Stir in lime juice and sprinkle with basil. If desired, serve over jasmine rice.

Nutritional Information

Serving Size
1
Per Serving
Calories 239, Calories Fat 156, Total Fat 17g, Saturated Fat 7g, Cholesterol , Sodium 653mg, Carbohydrate 17g, Protein 2g
Serving Size1
Calories239
Calories Fat156
Calories (fat) extra65
Total Fat17g
Total Fat (extra)27
Saturated Fat7g
Saturated Fat (extra)40
Sodium653mg
Sodium (extra)27
Potassium420mg
Carbohydrate17g
Carbohydrate (extra)6
Fiber3g
Fiber (extra)13
Sugars6g
Protein2g
Omega30g
Vitamin A3860IU
Vitamin A (extra)77
Vitamin C30mg
Vitamin C (extra)51
Iron1mg
Iron (extra)6