Red Meat Allergy Friendly Thai-Inspired Ginger-Lime Sardine & Kale Stew
Total time45 min
Prep time15 min
Cook time30 min
4.8(17)
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Learn more →Ingredients
4 servings
For the stew
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 stalk lemongrass, tough outer layers removed, tender inner stalk minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium chicken broth
- 1 tbsp fish sauce
- 2 cans (4.375 oz each) sardines in olive oil, drained
- 4 cups kale, stems removed, leaves roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Watch closely, as the garlic can brown quickly.
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