Thai Root Vegetable Stew

If your looking for a great rib sticking vegetarian meal, this is the one. Perfect on a cold day. Packed with all your favorite root veggies beets, parsnips, carrots, onions and sweet potatoes. This stew makes a hefty amount. So depending on how many you are serving or have in your family, you may have leftovers. Which right now is not a bad thing at all.

Serving Size 4-6

Prep and Cooking Time 1.5-2hrs


• 1 Tbsp Dried Lemon Grass

• 1 Tbsp minced Ginger

• 3 large Garlic Cloves minced

• 1/2 6oz Can of Tomato Paste

• 3 Green Onions chopped (green and white parts)

• 1/2 a Red Onion diced

• 1 Tbsp of either Thai seasoning or Red Thai curry paste – whichever you can find and or have

• 1 tsp dried basil

• 1 large Sweet Potato peeled & cut into large bite sized cubes

• 1 Parsnip peeled & cut into large bite sized cubes

• 4 Carrots peeled & cut into large bite sized cubes

• 1 large Red Beet peeled & cut into large bite sized cubes

• 2 Red Bell Peppers chopped into bite sized pieces

• 1 Lime zested and juiced

• 1/4 cup Low sodium or Amino Soy Sauce

• 2 Tbsp Rice Vinegar

• 1 Can of Coconut Milk

• 2 cups of Chicken Broth, Veggie Broth or Water

• 2 Tbsp Honey

• 2 Small or 1 Large Bok Choy Chopped

• Lime wedges

• Salted Cashews or Peanuts

• Sriracha


1) In a Dutch Oven over medium high heat add 1 Tbsp of Olive Oil to the pot. Once heated, add the Lemon Grass, Ginger and onions. Sauté for about 1-2mins until fragrant. Once fragrant add Garlic and either the Thai Seasoning or Red Curry Paste and the Tomato Paste. Stir all together and cook for 2-3 mins. Make sure not to burn.

2) Add your root veggies and stir until all is well coated. Cook down and let the veggies sweat for 10-15mins on medium heat, stirring every now and then to make sure, the veggies don’t stick to the bottom.

3) Now you can add the zest of the Lime and the juice of the Lime. Soy Sauce, Rice Vinegar, Coconut Milk, Broth or Water. Mix all together scrapping the bottom of the pan to get up all that wonderful flavor. Bring to a boil, then reduce to a simmer.

4) Cook until veggies are tender but still firm about 30 to 40mins. Add your Red Bell Pepper and cook until you reach your desired Thickness.

5) You have no reached the thickness that you like. Take the Bok Choy and add it. Cook down for about 3-5 mins until wilted a bit, but the large firmer chunks are still a little crunchy. This will add a little more texture to the dish.

6) Serve over any type of rice Basmati or Forbidden Rice are my favorites. Top with some salted cashews or peanuts for some protein, lime wedges and sriracha. Enjoy!

Note: If it’s too thick for you, you can add more liquid (broth or water) to thin it out a bit.

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