Pear and Sweet Potato Red Thai Curry

Makes 6 Servings


  • 1 can (15 oz.) Pacific Northwest Canned Pears in juice
  • 1 Tbsp. vegetable oil
  • 1 cup thinly sliced onions
  • 2 Tbsp. minced or grated gingerroot
  • 1-1/2 tsp. minced garlic
  • 3 cups vegetable broth
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 1/2-1 Tbsp. red or green Thai curry paste
  • 1-1/2 cups peeled and diced sweet potatoes
  • 1 cup peeled and shredded carrots
  • 1 cup bell pepper strips (mixed colors)
  • 1 cup coconut milk
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 Tbsp. grated lime zest
  • 3 cups cooked rice, for serving
  • Toasted coconut, minced scallions and chopped peanuts for garnish, as desired

    Drain pears reserving all juice. Pour drained pear juice into a measuring cup and add water to measure 1 cup. Dice pears and set aside. Heat oil in large, heavy pot over medium heat; add onions and sauté 3 minutes. Stir in ginger and garlic and continue to cook 2 minutes. Pour in broth, reserved pear juice, soy sauce, rice wine vinegar and curry paste; bring to a boil. Reduce heat and simmer 5 minutes. Add sweet potatoes and carrots; simmer 10 minutes. Stir in bell peppers and return to a simmer. Mix in pears and return to a simmer. Keep warm. Just before serving, add coconut milk and return to a simmer. Stir in cilantro, lime juice and zest. To serve, divide soup between serving bowls. Top with 1/2 cup rice. Garnish with toasted coconut, minced scallions and chopped peanuts, if desired.

    NUTRITION (Per Serving)
    Calories: 190
    Calories from fat: 50
    Fat: 5g
    Cholesterol: 0mg
    Sodium: 800mg
    Carbohydrate: 35g
    Dietary Fiber: 5g
    Sugar: 16g
    Protein: 2g
    Vitamin A: 270%
    Vitamin C: 70%
    Calcium: 4%
    Iron: 4%