Vietnamese Curried Vegetable
and Coconut Stew

Rice stick noodles, made with rice flour, can be round or flat. Angel hair pasta can be substituted.

Ingredients

Method

1. Spray large saucepan with cooking spray; heat over medium heat until hot.
2. Sauté pepper blend, gingerroot, and garlic 5 minutes.
3. Stir in curry powder and cook 1 minute longer.
4. Add broth, coconut milk, lime rind, and chili paste to saucepan; heat to boiling.
5. Add vegetables; reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
6. While stew is cooking, place rice noodles in large bowl; pour cold water over to cover. Let stand until noodles are separate and soft, about 5 minutes. (Editor's Note: If you're using angel hair pasta, cook according to instructions on package.)
7. Stir noodles into 4 quarts boiling water in large saucepan. Reduce heat and simmer, uncovered, until tender, about 5 minutes; drain.
8. Heat stew to boiling.
9. Mix flour, cold water, and lime juice; stir into boiling stew.
10. Boil, stirring constantly, until thickened, about 1 minute.
11. Season to taste with salt.
12. Serve stew over noodles in shallow bowls; sprinkle generously with cilantro.

    Yield: 6 servings (about 1 ½ cups each).

This recipe is excerpted from the book 1,001 More Low-Fat Recipes, edited by Sue Spitler with Linda R. Yoakam, R.D., M.S. Reprinted with permission of the publisher, Surrey Books, http://surreybooks.com

Info/Order this book.

About The Author  

Sue Spitler's comfortable kitchen in Long Beach, Indiana, has been the wellspring for the thousands of recipes included in her bestselling "1,001" cookbook series 1,001 Low-Fat Recipes, 1,001 Low-Fat Desserts, 1,001 Low-Fat Vegetarian Recipes, and now 1,001 More Low-Fat Recipes. Linda R. Yoakam, R.D., M.S., is a nutritional expert with an extensive practice in the Chicago area.