Thai Vegetable Stew - cooking recipe

Ingredients

2 tablespoons canola oil
1 red bell pepper, cut into 1/2-inch pieces
1 small yellow onion, 1/4-inch diced
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons green curry paste
1 (14 ounce) can unsweetened coconut milk
2 tablespoons fish sauce (optional)
2 teaspoons brown sugar
1 cup cubed peeled potato
1 cup peeled thinly sliced carrot
2 zucchini, sliced into 1/2-inch rounds
1 cup snow peas
1 lime, juice of
1/4 cup thinly sliced basil

Preparation

1) Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
2) Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
3) Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5 to 8 minutes.
4) Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick add water to thin. Stir in lime juice and sprinkle with basil.
5) Serve hot over jasmine rice.