Thai-Style Potato Stew

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Have you ever had one of those crazy weeks/months where everything seems to be happening all at once? Well, I'm having one of those weeks/months. Everyday is a brand new opportunity for something to go wrong. I've managed to squeeze some home cooked meals during this time. Here is a Thai-styled potato stew that's hearty and spicy. Sure, you need about a million ingredients to make this recipe, but it's worth a try, especially on unseasonably cold nights.

You'll need:

• 1 portion Thai yellow curry paste, recipe below
• 1 block extra firm tofu or unflavored bean curd
• 2 cups green beans, trimmed and chopped into 2 inch pieces
• 5 medium red potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 tablespoon canola oil
• 15 Thai basil leaves
• 15 mint leaves
• 1/2 medium yellow onion, sliced
• 1/4 cup coconut milk
• 5 cups water
• 2 tablespoons soy sauce
• salt to taste
• lime wedges for garnish

For Thai yellow curry paste, you'll need:

• 2 shallots, peeled and roughly chopped
• 2 stalks lemon grass, remove tough outer leaves and sliced
• 3 Thai chilies
• 3 garlic cloves, crushed
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 3 tablespoons canola oil

Begin by adding all the ingredients for the curry paste, except the canola oil, to a food processor. Process until everything is finely chopped. Stream in canola oil to form a paste.

In a heavy pot, heat up canola oil until it shimmers. Add onion and saute until softened, about 5 minutes. Stir in curry paste and cook until fragrant, about a minute. Stir in potatoes and add water and soy sauce. Cover and bring to boil. Reduce to simmer and cook for 10 minutes. Stir in green beans, red bell peppers, tofu and coconut milk. Adjust seasoning. Simmer for 8 to 10 minutes. Just prior to serving, add mint and basil. Serve with lime wedge.