Thai Sweet Potato Stew

• dry roasted peanuts, chopped↗1⁄4 cup
• medium garlic cloves, minced↗3
• minced fresh lemongrass1 tablespoon
• minced fresh ginger1 tablespoon
• thai chili paste↗1 teaspoon
• sesame oil↗1 tablespoon
• medium onion, chopped (1 cup)↗1
• lb sweet potato, peeled and cubed (3 cups)↗1 lb
• vegetable broth↗1 cup
• ounces can light coconut milk↗14 ounces
• teaspoon salt↗1 teaspoon

Step-by-step instructions

1. 1

   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).

2. 2

   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.