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Yam and Peanut Stew


When we shared this dish at the 2011 Kenmore Summer Concert Series, it became such a hit that we knew we had to share the recipe, too. Enjoy!


1 medium
white onion, 1-inch dice
1 tsp
red Thai curry paste
2 can
coconut milk (14 ounces)
2 lb
yams, peeled, 3/4-inch dice
1 can
tomatoes, large dice (14.5 ounces)
red peppers, 1-inch dice
1 tbsp
ginger, minced
1 can
crushed pineapple (16 ounces)
1⁄4 cup
peanut butter
2 cup
vegetable stock
1⁄4 cup
roasted peanuts
  to taste
lime juice
  to taste
sugar or honey
  to taste
salt and pepper
  to taste


Cook onions in coconut milk with curry paste until soft. Add yams and tomatoes and cook until yams are nearly done. Add peppers, ginger, pineapple and roasted peanuts and cook until peppers are done. Add remaining ingredients to taste.

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A stylized plate and silverware.
SourceRecipe courtesy Jeff Basom
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes