Thai Curry Chicken With Sweet Potato

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Chunks of chicken breast and sliced onions are sauteed in flavorful thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. the first time i made this with 3 tablespoons green curry paste, but that might be a bit too hot.

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Steps

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Wash the sweet potato , microwave for 2 minutes -to soften it up.

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Peel , cut into 1 / 2 inch cubes , put cubes into steamer bag , add 1 teaspoon water , microwave for 3 minutes.

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And set aside.

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Heat oil in large nonstick skillet on medium heat for about 2 minutes.

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Stir in curry paste until well blended.

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Add chicken , onions , and garlic.

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Cook and stir 6 to 8 minutes or until chicken is slightly rare inside.

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Stir in red and yellow peppers and sweet potato.

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Cook 4 minutes or until peppers are crisp tender and sweet potato is done.

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Add cream cheese , milk , pepper , fish sauce , brown sugar , and basil.

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Cook until cream cheese is melted and evenly coats chicken and vegetables , stirring frequently.

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Taste and make adjustments.

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Serve over rice.

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Garnish with peanuts.

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Ingredients

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sweet potato, water, canola oil, green curry paste, chicken breast, onion, garlic cloves, red bell pepper, yellow bell pepper, low-fat cream cheese, skim milk, black pepper, fish sauce, brown sugar, dried basil, cooked long-grain rice, dry roasted peanuts