1. Heat the oil in a large Dutch oven over medium-high heat. Add
the peppers, onion and zucchini, and saute, stirring frequently,
until the vegetables are softened and slightly golden brown, about 5
minutes. Add the sweet potatoes, and saute for 2 minutes. Season
with pinch of salt and freshly ground pepper.
2. Add the garlic, scallions and curry paste, and stir for 30
seconds. Add the broth and coconut milk, and bring to a boil,
then lower heat to medium and simmer for 5 minutes, until
sweet potatoes are soft when pierced with a knife. Add soy
sauce, chicken and snow peas, and simmer for 2 minutes more,
until the chicken is cooked through. Stir in half the cilantro.
Remove from heat, and garnish with remaining cilantro and lime
quarter.
Serving
Suggestions
Variation- Instead of chicken, substitute beef for stir-fry or thinly sliced pork, or add peeled shrimp along with the sweet potatoes.
Originally Submitted
1/16/2011
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