Vegetable Green Curry 2 Red bell peppers; cut into 1/4-inch-thick strips
1 md Onion; thinly sliced
1 tb Vegetable oil
1 tb Minced garlic
1 1/2 tablespoon Thai green curry paste; up to 1
2 md Sweet potatoes; (1 lb), peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half-moons
1 cn Unsweetened coconut milk; (14-oz)
1/2 c Water
1/2 lb Snow peas
1 tb 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.
Vegetable Green Curry printer friendly version located here. (Just the recipe. Nothing else.)
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