Thai Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.5
  • Total Fat: 30.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 794.8 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 9.6 g

View full nutritional breakdown of Thai Vegetable Stew calories by ingredient
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To be served over coconut rice, with Baked Tofu Triangles. To be served over coconut rice, with Baked Tofu Triangles.
Number of Servings: 6


    * Canola Oil, 2 tbsp
    * Scallions, raw, 2 medium cut into 1" pieces
    * Peppers, sweet, red, 1 medium cut into 1" squares
    * 1 eggplant, peeled and cut into 1 1/2" cubes (1 1/2 cups)
    * 8 tiny Thai chiles, stems removed, or 2Serrano Peppers
    * Garlic, 3 cloves peeled
    * Ginger Root, 1, 3" piece peeled
    * Lemon grass 2 Stalks
    * *Coconut Milk, 14oz can
    * *Soy Sauce, 1/4 cup
    * Water, tap, 2 cup
    * Cauliflower, broken in to florets about 2 cups (remove)
    * Zucchini, 1 medium or 2 slender, cut into large roll chunks
    * 1 tablespoon lime zest and the juice of 1 lime
    * 2 Carrots, peeled and cut into match sticks
    * 1/4 lb of sugar Snap peas
    * 1/4 cup Cilantro roughly chopped
    * 1/4 cup Basil chiffonade
    *1/4 cup dry-roasted peanuts


* Warm the oil in a medium-large pot. Dutch oven, or saucepan. Add the scallions, red pepper, and eggplant, and saute over medium heat for 7 min, or until the pepper is softened.

*Meanwhile, place the chiles and garlic in a food processor fitted with a metal blade. Cut the ginger into small chunks and add. Cut of the lemongrass stalks just above the fat part outer layer, then cut the bulbs into 3 or 4 pieces. Add to the food processor. Process until the mixture is finely chopped. (You can also mince everything together by hand or pound it together in a mortar and pestle.) Add the chile mixture to the post and cook for a few minutes with the pepper and eggplant.

*Add coconut milk, soy sauce, and water to the pot and cover. When liquid reaches a boil, reduce the heat to a simmer and add the cauliflower. Partially cover and cook for 7 min. or until the cauliflower is almost tender. Add the zucchini and cook for about 5 min. more.

*Remove the lid, add the lime, carrots, and snap peas and cook for just a minute. Season with salt to taste, then stir in the cilantro and basil. Sprinkle with the peanuts just before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMYONTHEGO.

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