The sweet potato and coconut milk balance the spiciness of this dish. Serve it over white rice, and dinner is ready.

Active time: 30 min Start to finish: 30 min.

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 into1/4-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.