Recipe - Vegetable Green Curry

2 Red bell peppers; cut into
; 1/4inchthick
; strips
1 md Onion; thinly cut or sliced up
1 tablespoon Vegetable oil
1 tablespoon Minced garlic
1 One half tablespoon Thai green
curry paste; up to 1
2 md Sweet potatoes; (1 lb),
peeled,
; halved lengthwise,
; and cut crosswise
; into 1/4inchthick
; halfmoons
1 cn Unsweetened coconut milk;
(14oz)
One half cup Water
One half pound Snow peas
1 tablespoon Chopped fresh cilantro

Saute bell peppers and onion in oil with salt and pepper to taste in a
12inch 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