Vegetable green curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | 1/2 tablespoon Thai green curry paste; up to 1 | |
| 2 | mediums | Sweet potatoes; (1 lb), peeled, |
| ; halved lengthwise, | ||
| ; and cut crosswise | ||
| ; into 1/4-inch-thick | ||
| ; half-moons | ||
| 1 | can | Unsweetened coconut milk; (14-oz) |
| ½ | cup | Water |
| ½ | pounds | Snow peas |
| 1 | tablespoon | Chopped fresh cilantro |
Directions
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.