Chicken and Veggie Curry
Calories per serving: 242
1 tablespoon peanut oil
2 red bell peppers, seeds removed, thinly sliced
1 small onion, peeled and cut into thin half-moons
2 zucchini, halved lengthwise and cut into thin half-moons
2 sweet potatoes, peeled and halved lengthwise, and cut into thin half-moons
Salt and freshly ground pepper
2 cloves garlic, minced
3 scallions, finely chopped
1 1/2 tablespoons store-bought green curry paste
1 cup vegetable or low-sodium chicken broth
1/2 cup light coconut milk
1 tablespoon low-sodium soy sauce or fish sauce
1/2 pound boneless, skinless chicken breast, thinly sliced
1/2 pound snow peas
1/3 cup cilantro, finely chopped
1 lime, quartered
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.
Variation: Instead of chicken, substitute beef for stir-fry or thinly sliced pork, or add peeled shrimp along with the sweet potatoes.