Pear and Sweet Potato Red Thai Curry

Makes 24 Servings

INGREDIENTS

  • 1/4 cup vegetable oil
  • 1 quart thinly sliced sweet onions
  • 1/2 cup minced or grated gingerroot
  • 2 Tbsp. minced garlic
  • 3 quarts vegetable broth
  • 1 quart Pacific Northwest Canned Pear juice
  • 2/3 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 2-4 Tbsp. red or green Thai curry paste
  • 6 cups (2 lbs., 10 oz.) peeled and diced sweet potatoes
  • 1 quart (1 lb., 12 oz.) peeled and shredded carrots
  • 1 quart (1 lb. 4 oz.) bell pepper strips (mixed colors)
  • 2 quarts (3 lbs.) drained and diced Pacific Northwest Canned Pears in juice
  • 1 quart coconut milk
  • 1 cup minced fresh cilantro
  • 1 cup fresh lime juice
  • 1/4 cup fresh lime zest
  • 3 quarts cooked Rice, for serving
  • Toasted coconut, minced scallions and chopped peanuts for garnish, as desired
  • METHOD

    Heat oil in large, deep heavy stock pot over medium heat; add onions and sauté 3 minutes. Stir in ginger and garlic and continue to cook 2 minutes. Pour in broth, 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. For each serving, ladle 1-1/2 cups soup into a bowl topped 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%