Thai Sweet Potato Stew
rec.food.cooking/Kealalaina (1997)

1 1/2 lb sweet potatoes, peeled - cut in 1/2
1 tablespoon vegetable oil
1 medium onion, chopped
1 each garlic clove, finely chopped
1 tablespoon ginger, chopped
2 teaspoon curry powder
1/4 teaspoon crushed red pepper
1 cup fresh or frozen green peas
14 oz coconut milk
1/2 teaspoon salt
1/2 teaspoon finely grated lemon rind
4 cup hot cooked rice
1/3 cup peanuts, dry roast, unsalted

In 2 1/2-quart saucepan, heat sweet potatoes and enough water to cover to boiling. Cook 10 minutes; drain and set sweet potatoes aside.

In large skillet, heat oil over medium heat. Add onion and saute 5 minutes. Add garlic, gingerroot, curry powder and crushed red pepper if using; cook, stirring occasionally, for 3 minutes.

Stir sweet potatoes, peas, coconut milk and salt into onion mixture.

Heat mixture to boiling. Reduce heat to simmer; cover and cook, stirring occasionally, 20 minutes or until potatoes are tender.

Remove from heat and stir in lemon rind.

Divide rice among 4 serving dishes and top with stew mixture.

Sprinkle with peanuts and serve.