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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The sweet potato and coconut milk balance the spiciness of this dish. Serve it over white rice, and dinner is ready. Ingredients:
2 red bell peppers, cut into 1/4-inch-thick strips |
1 medium onion, thinly sliced |
1 tablespoon vegetable oil |
1 tablespoon minced garlic |
1 to 1 1/2 tablespoons thai green curry paste |
2 medium sweet potatoes (1 lb), peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half-moons |
1 (14-oz) can unsweetened coconut milk |
1/2 cup water |
1/2 lb snow peas |
1 tablespoon chopped fresh cilantro |
Directions:
1. Sauté bell peppers and onion in oil with salt and pepper to taste in a 12-inch nonstick skillet over moderately high heat until edges of vegetables are golden, about 5 minutes. Stir in garlic and curry paste and cook, stirring, 1 minute. Add sweet potatoes, coconut milk, and water and simmer, covered, stirring occasionally, until potatoes are almost tender, about 3 minutes. Add snow peas and simmer, uncovered, until sauce is slightly thickened. Stir in cilantro.
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