LEMONGRASS SWEET POTATO STEW

LEMONGRASS SWEET POTATO STEW image

Yield 8 people

Number Of Ingredients 15

2 stalks lemongrass
1 Tbsp (15 mL) grapeseed oil or vegetable oil
1 medium red onion, sliced
2 Tbsp (30 mL) Thai green curry paste (gluten free if required)
1 1/2 tsp (7 mL) minced garlic
4 cups (1 L) sodium reduced chicken or vegetable stock
1 2/3 cups (400 mL) light coconut milk
3 tsp (15 mL) minced fresh Thai red or green chili or jalapeno pepper
2 boneless skinless chicken breasts cut crosswise into strips 1/2 inch (1 cm) thick
Vegetarian option: substitute 1 1/2 cups (375 mL) of cooked white kidney beans
1 1/4 lb (565 g) sweet potatoes cut into 1 inch (2.5 cm) cubes (about 3 cups/750 mL)
1 cup (250 mL) green beans cut into 1 inch (2.5 cm) pieces
1/2 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

Steps:

Cut off the bottom third or 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. 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, (and kidney beans if using) 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.