Thursday, December 6, 2018

Giving The Classic Stew, An East Asian Twist

A simple stew can be one of the easier meals to prepare.  But that doesn't mean it doesn't have to boring!  Chef Steve Petesevsky stopped by Tonia's Kitchen to talk about his delicious and healthy version of Curry Stew.  He told Tonia to saute onions and garlic with oil or peanut oil, then ad curry powder.  The oil will bring out the natural flavor in the curry.  Then add soup stock and fresh vegetables, of which Steve recommends calabasas squash.  He also says you can add tomatoes or whatever you want. Finish up with fresh cilantro and lime juice and serve over Israeli-style cous cous.  It may be easy to make, but the curry powder an vegetables combine to create something deliciously complex!

1tablespoon canola or peanut oil
1large red onion, diced
3-- ribs celery, sliced
3-- garlic cloves, minced
1tablespoon minced fresh ginger root or galangal
2tablespoons green curry paste
4cups peeled and cubed (1-inch) calabasa squash
1large sweet potato, peeled and cut into 1-inch cubes
1-- (13.5-ounce) can light cocnut milk
2cups water or vegetable broth
1large tomato, cut into thin wedges
1/2cup shredded fresh basil
1/4cup chopped cilantro
1/4cup fresh mint
-- Juice of 1 lime (2 tablespoons)
1/4cup chopped peanuts or cashews, for garnish

  1. Heat oil over medium heat in a large saucepan with a heavy bottom. Saute onions, celery, garlic, ginger and curry paste 4 to 5 minutes until lightly browned. Add squash and sweet potatoes and continue to saute 1 minute.
  2. Add coconut milk and water or broth. Cover and simmer 20 minutes until vegetables are tender. Uncover and add tomatoes, basil, cilantro, mint and lime juice. Garnish with peanuts.