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.
- 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