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| 2 | Red bell peppers; cut into |
| | 1/4-inch-thick |
| | Strips |
| 1 mittel | Onion Thinly Sliced |
| 1 Esslöffel | vegetable oil |
| 1 Esslöffel | garlic minced |
| 1 | 1/2 tablespoon Thai green curry paste; up to 1 |
| 2 mittel | Sweet potatoes; (1 lb), peeled, |
| | Halved lengthwise, |
| | And cut crosswise |
| | Into 1/4-inch-thick |
| | Half-moons |
| 1 Dose | Unsweetened coconut milk; (14-oz) |
| 1/2 Tasse | water |
| 1/2 x ca. 450 g | Snow peas |
| 1 Esslöffel | cilantro chopped, fresh |
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Saute 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.
Per serving: 608 Calories (kcal); 15g Total Fat; (22% calories from fat); 15g Protein; 108g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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