The sweet potato and coconut milk balance the spiciness of this dish. Serve it over white rice, and dinner is ready.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
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
Need to make a substitution?
Preparation
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.