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Ingredients
2 cups green or yellow split peas, rinsed and soaked in cold water 2 to 3 hours
1 (14-ounce) can light unsweetened coconut milk
1 medium onion, diced
2 tablespoons minced fresh ginger
1/4 cup finely sliced cilantro stems
1 teaspoon Thai red curry paste
3/4 cup diced celery
2 large carrots, chopped
2 cups chopped red potato, unpeeled
2 tablespoons Thai fish sauce
1/2 teaspoon salt
1/4 to 1/2 cup chopped cilantro leaves
1 to 2 limes, cut into wedges
Instructions
1 (14-ounce) can light unsweetened coconut milk
1 medium onion, diced
2 tablespoons minced fresh ginger
1/4 cup finely sliced cilantro stems
1 teaspoon Thai red curry paste
3/4 cup diced celery
2 large carrots, chopped
2 cups chopped red potato, unpeeled
2 tablespoons Thai fish sauce
1/2 teaspoon salt
1/4 to 1/2 cup chopped cilantro leaves
1 to 2 limes, cut into wedges
1. Drain peas, place in a large saucepan and add 4 cups cold water. Bring to a boil, reduce heat and simmer 20 minutes. Peas should be whole, but tender.
2. Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009
Nutritional Information
2. Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009
Per serving: 430 calories, 14g fat, 0mg chol., 20g prot., 59g carbs., 3g fiber, 700mg sodium.
