| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
November 19 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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; 7 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“Times change, God doesn’t.”