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
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.
