Yield: 1 servings
|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 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.