Thai Sweet Potato Stew - cooking recipe

Ingredients

1/4 cup dry roasted peanuts, chopped
3 medium garlic cloves, minced
1 tablespoon minced fresh lemongrass
1 tablespoon minced fresh ginger
1 teaspoon thai chili paste
1 tablespoon sesame oil
1 medium onion, chopped (1 cup)
1 lb sweet potato, peeled and cubed (3 cups)
1 cup vegetable broth
14 ounces can light coconut milk
1 teaspoon salt

Preparation

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.