Sweet Potato Curry

YIELD: 4 servings

3 Tbsps. green curry paste
1 can light coconut milk
¾ cup chicken broth
2 tsps. fish sauce
1 tsp. sugar
1⁄4 tsp. salt
4 cups 1” cubed sweet potatoes
1 cup thinly sliced red bell pepper
1 cup thinly sliced snow peas
2 scallions, thinly sliced
1 cup cooked chicken, shrimp or other protein
chopped cilantro and peanuts for garnish
1 lime, wedged, for garnish, if desired

1. In a medium saucepan, combine curry paste, coconut milk, chicken broth, fish sauce, sugar, salt and sweet potatoes; bring to a boil. Reduce heat, simmer until potatoes are tender, about 12 to 15 minutes. Stir in peppers, snow peas and scallions. Continue simmering until crisp-tender, about 2 min.
2. To serve, spoon into shallow bowls. Top with protein and garnishes; serve with lime wedges if desired.

Photo and recipe: North Carolina Sweet
Potato Commission