Thai-Spiced Sweet Potato Stew

Name: Thai-Spiced Sweet Potato Stew
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, quartered and thinly sliced; 4 to 6 cloves garlic, minced; 3 medium-large sweet potatoes (about 1 1/2 pounds), peeled and diced; 3 cups water; 1 medium green or red bell pepper, cut into short, narrow strips; 1 1/2 cups frozen green beans; 1/2 teaspoon red or green curry paste, more or less to taste; 1 tablespoon natural granulated sugar; 2 teaspoons minced fresh ginger; 2 stalks lemongrass, optional; One 13.5-ounce can light coconut milk; 2 tablespoons smooth or chunky natural peanut butter; Salt to taste; One 8-ounce package White Wave Thai peanut-flavored baked tofu, diced, optional; Cilantro leaves for topping

December 9, 2011

With Thai ingredients available at most natural food stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.

Recipe notes

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