Sweet Potato Curry
Courtesy of North Carolina Sweet Potato Commission 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 3 Tbsp. green curry paste |
| 1 can light coconut milk |
| 3/4 c. chicken broth |
| 2 tsp. fish sauce |
| 1 tsp. sugar |
| 1/4 tsp. salt |
| 4 cups 1-in. cubed sweet potatoes |
| 1 c. thinly sliced red bell pepper |
| 1 c. thinly sliced snow peas |
| 2 scallions, thinly sliced |
| 1 c. cooked chicken, shrimp or other protein |
| chopped cilantro and peanuts for garnish |
Directions:
1. In a medium saucepan, combine curry paste, coconut milk, chicken broth, fish sauce, sugar, salt and sweet potatoes; bring to a boil.
2. Reduce heat; simmer until potatoes are tender, about 12-15 min.
3. Stir in peppers, snow peas, and scallions. Continue simmering until crisp tender, about 2 more min.
4. To serve, spoon into shallow bowls. Top with protein and garnishes.
