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1 small onion, diced
1 knob of ginger, grated
2–3 tblap red curry paste
2 large sweet potatoes, peeled and cubed
4–5 cups chicken broth (depending on how soupy vs. stewy you want it)
1–2 cans butter beans
1/cup red lentils
1 bunch of spinach or Swiss chard (or both)
1 can coconut milk
sald and white pepper to taste
2–3 tablespoons of fish sauce
1 tablespoon of soy sauce
juice of 1 lime
Sauté the diced onion until translucent. add ginger and cook until fragrant. add curry paste and cook for 1 min..
Add the sweet potato to the pot, tossing in the curry paste for a minute. Then add broth, beans, and red lentils. bring to a boil then simmer for 20 mins. (I let mine go even longer tonight and just kept it very low because I may have forgotten to start the rice waiting in the rice cooker as an accompaniment....)
Add coconut milk and salt/pepper to taste. cook for 5 mins, then wilt greens in the pot.
Turn heat to low before adding fish sauce, soy sauce, and lime. Taste and adjust seasoning.
Serve over brown rice
Source: Maggie
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