- 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.
- Add coconut milk, fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
- Add potatoes and carrots; reduce heat to low. Cover and simmer 5 to 8 minutes or until vegetables begin to soften.
- 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.
View all nutritional information
Calories 239, Calories Fat 156, Total Fat 17g, Saturated Fat 7g, Cholesterol , Sodium 653mg, Carbohydrate 17g, Protein 2g
|Calories (fat) extra||65|
|Total Fat (extra)||27|
|Saturated Fat (extra)||40|
|Vitamin A (extra)||77|
|Vitamin C (extra)||51|