Basmati rice is the ideal accompaniment to this spicy dish and its incredible sauce. Thai chile paste and lemongrass are readily available at Asian markets.
- 1/4 cup dry-roasted peanuts, chopped
- 3 medium cloves garlic, minced
- 1 Tbs. minced fresh lemongrass
- 1 Tbs. minced fresh ginger
- 1 tsp. Thai chile paste
- 1 Tbs. Asian sesame oil
- 1 medium onion, chopped (1 cup)
- 1 lb. sweet potatoes, peeled and cubed (3 cups)
- 1 cup vegetable broth
- 14-oz. can light coconut milk
- 1 tsp. salt
- In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife).
- In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds. Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very tender, about 20 minutes. Stir in salt and garnish with peanuts.
- Serving Size: 4 Servings
- Calories: 366
- Carbohydrate Content: 59 g
- Fat Content: 14 g
- Fiber Content: 4 g
- Protein Content: 8 g
- Saturated Fat Content: 4 g
- Sodium Content: 749 mg