Pear and Sweet Potato Red Thai Curry

Download Image

Pear and Sweet Potato Red Thai Curry

Ingredients

  • 1 (15-ounce) can Pacific Northwest Canned Pears, halves or slices, in juice, drained and juice reserved
  • 1 tablespoon canola or vegetable oil
  • 1 cup thinly sliced onions
  • 2 tablespoons finely chopped or grated fresh gingerroot
  • 1-1/2 teaspoons finely chopped garlic
  • 3 cups vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 to 1 tablespoon Thai curry paste, red or green
  • 1-1/2 cups peeled and diced sweet potatoes
  • 1 cup shredded carrots
  • 1 cup julienned bell pepper strips, a mix of colors
  • 1 cup coconut milk
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon finely chopped or grated lime zest
  • 3 cups cooked rice, for serving
  • Toasted coconut, finely chopped scallions and chopped peanuts for garnish, as desired

Method

Pour the reserved pear juice into a measuring cup and add water to measure 1 cup. Dice pears and set aside.

In large, heavy pot over medium heat, heat the oil. When it is hot, add the onions and sauté 3 minutes. Stir in ginger and garlic and continue to cook 2 minutes. Pour in the broth, reserved pear juice, soy sauce, vinegar and curry paste; bring to a boil. Reduce the heat and simmer 5 minutes.

Add the potatoes and carrots; simmer 10 minutes. Stir in peppers and return to a simmer. Mix in pears and return to a simmer. Keep warm. Just before serving, add the coconut milk and return to a simmer. Stir in cilantro, lime juice and zest.

To serve, evenly divide the soup between 6 bowls. Top with 1/2 cup rice. Garnish with toasted coconut, minced scallions and chopped peanuts, if desired.

Servings

Makes 6 servings.

Ingredients

  • 1/4 cup canola or vegetable oil
  • 4 cups thinly sliced sweet onions
  • 1/2 cup finely chopped or grated fresh gingerroot
  • 2 tablespoons finely chopped garlic
  • 12 cups vegetable broth
  • 2/3 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 3 to 4 tablespoons Thai curry paste, red or green
  • 2 pounds 10 ounces (6 cups) peeled and diced sweet potatoes
  • 1-3/4 pounds (4 cups) shredded carrots
  • 1-1/4 pound (4 cups) julienned bell pepper strips (mixed colors)
  • 3 pounds (8 cups) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 4 cups coconut milk
  • 1 cup coarsely choppped fresh cilantro
  • 1 cup freshly squeezed lime juice
  • 1/4 cup finely chopped or grated lime zest
  • 12 cups cooked rice, for serving
  • Toasted coconut, minced scallions and chopped peanuts for garnish, as desired

Method

In large, deep heavy stock pot over medium heat, heat the oil. Add the onions and sauté 3 minutes. Stir in ginger and garlic and continue to cook 2 minutes. Pour in broth, 4 cups reserved pear juice, soy sauce, 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. Add 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, top with 1/2 cup rice and garnish with toasted coconut, minced scallions and chopped peanuts, if desired.

Servings

Makes 24 servings