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Wallace Farms, Skagit Valley's Best Produce And Valley Pride Pacific Rim Potato And Veggie Stew

Ingredients
  Red potatoes 14 Small, halved (Washington)
  Canned chicken broth 14 Ounce (1 Can)
  Canned coconut milk 14 Ounce (1 Can)
  Ginger 2 Inch, unpeeled, cut into 1/4 inch slices (1 Piece)
  Thai yellow curry paste 1 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Lemongrass stalk 1 , split and cut into 2 inch pieces
  Red onion 1 Small, cut into 1/4 inch strips
  Chopped garlic 1 Tablespoon
  Cornstarch 2 Tablespoon
  Soy sauce 2 Tablespoon
  Red potatoes 14 Small (Washington)
  Sliced celery 1 Cup (16 tbs) (1/4 Inch Pieces)
  Sliced carrots 1 Cup (16 tbs) (1/4 Inch Pieces)
  Red bell pepper 1 , diced
  Sugar snap peas/Snow peas 1 1⁄2 Cup (24 tbs)
Directions

1. In a large pot, combine the first 9 ingredients. Bring to a simmer, cover tightly, and simmer until potatoes are three-quarters done, about 10 minutes.
2. Whisk cornstarch into soy sauce and stir into the stew. Add celery, carrots and bell pepper. Return to a simmer, cover and cook until vegetables are almost tender, 5-6 minutes, adding peas during the last 2 minutes.
3. Sprinkle with cilantro and green onions. Pass remaining garnishes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Potato

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