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Casting Off the Currents

A Hawaiian-Style Sardine Coconut Curry Stew with Island Vegetables

35 minutes
Serves 4
DinnerHawaiianDairy-free
Herb's take

If you think canned sardines can’t headline a hearty Hawaiian curry, prepare to have your tides turned. This stew is all about big, bold flavors: coconut milk, turmeric, root vegetables, and a surf’s-up helping of umami.

Ingredients

Yield
4

Instructions

  1. 01
    Heat a large pot over medium heat and add the reserved olive oil from the sardine cans. Sauté the onion for 2 minutes until fragrant, then add garlic and ginger. Cook for 1 minute more.
  2. 02
    Add turmeric and curry powder. Stir constantly for 30 seconds to bloom the spices.
  3. 03
    Add the diced sweet potato, taro root, and tomato to the pot. Stir to coat with the spices.
  4. 04
    Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 10 minutes, or until the roots are just tender.
  5. 05
    Stir in the coconut milk, soy sauce, brown sugar, Hawaiian sea salt, and black pepper. Simmer uncovered for 5 minutes to thicken slightly.
  6. 06
    Add the chopped bok choy and cook for 2 minutes until just wilted.
  7. 07
    Gently nestle in the drained sardines. Warm through for 2 minutes, basting with the curry broth.
  8. 08
    Remove from heat. Stir in lime juice for brightness.
  9. 09
    Ladle curry stew into bowls. Top each serving with cilantro and scallions. Serve with a mound of steamed rice on the side.

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