Vegetable green curry

Yield: 1 servings

Measure Ingredient
2 \N Red bell peppers; cut into
\N \N ; 1/4-inch-thick
\N \N ; strips
1 medium Onion; thinly sliced
1 tablespoon Vegetable oil
1 tablespoon Minced garlic
1 \N 1/2 tablespoon Thai green curry paste; up to 1
2 mediums Sweet potatoes; (1 lb), peeled,
\N \N ; halved lengthwise,
\N \N ; and cut crosswise
\N \N ; into 1/4-inch-thick
\N \N ; half-moons
1 can Unsweetened coconut milk; (14-oz)
½ cup Water
½ pounds Snow peas
1 tablespoon Chopped fresh cilantro

Saute 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.

Makes 4 servings.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 608 Calories (kcal); 15g Total Fat; (22% calories from fat); 15g Protein; 108g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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