Wallace Farms, Skagit Valley's Best Produce And Valley Pride Pacific Rim Potato And Veggie Stew Recipe
Ingredients
| 12-14 small Washington red potatoes halved | ||
| Chicken broth | 1 14 Ounce | |
| Coconut milk | 1 14 Ounce | |
| 2-inch piece ginger, with skin, cut in 1/4-inch slices | ||
| Thai yellow curry paste | 1 Teaspoon | |
| Red pepper flakes | 1/4 Teaspoon | |
| 1 stalk lemongrass, split and cut in 2-inch pieces | ||
| 1 small red onion, cut in 1/4-inch strips | ||
| Garlic | 1 Tablespoon, chopped | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| 12-14 small Washington red potatoes | ||
| 1 cup 1/4-inch-sliced celery | ||
| 1 cup 1/4-inch-sliced carrots | ||
| Red bell pepper | 1 To taste, diced | |
| 1 1/2 cups sugar snap or snow peas | ||
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
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
Chef
