Vegetable Green Curry with Rice

There are few things more satisfying in life than a glass ofcold water with a lemon wedge, the company of good friends, and a deliciouscurry prepared at home. The following isa recipe I enjoyed at the house of my cousin a few nights ago. The ingredients are simple, but the flavorsare robust and pack some heat. Havedecorative plates and chopsticks ready when you serve this curry to help makethe atmosphere sublime. This recipeeasily serves four or more, and there may still be leftovers.

You will need:

· 2 average red bell peppers

· 2 large sweet potatoes

· 1 large white onion

· 1 tbsp minced garlic

· 1 ½ to 2 tbps of Thai green curry paste

· 1 can unsweetened coconut milk

· ½ lb snow peas

· ½ cup water

The bell peppers should first be cut into ¼ inch strips,while the onion should be sliced into a thin or medium width. These two vegetables are the companions inthis dish of the beautiful, orange sweet potatoes. The sweet potatoes should be peeled and cutinto lengthwise halves, then crosswise into ¼ inch thick pieces.

Next, wash and tear the cilantro by hand into the size youprefer, remembering that the more torn the leaves are, the more flavor theywill allow to escape into the dish. Thecilantro also adds a nice, green color to the curry – which is actually neededin order for this to be a “green” curry, traditionally speaking.

You will need a large nonstick skillet to begincooking. Heat the oil to medium-highheat, and add the bell peppers and onions. Saute until done, but not mushy. This should take approximately 3-5 minutes.

Stir in the garlic and the green curry paste and stir whileyou cook, for one minute. Be verycareful not to burn the garlic. If itbegins to take on a burnt aroma, remove it from the heat sooner.

Next, add the sweet potatoes, the water, and coconutmilk. Cover the skillet and simmer thistogether until the potatoes are not mushy, but just done. This might take about 2-3 minutes.Next, add the snow peas and simmer until thesauce begins to get thicker. Uncover theskillet and stir in the cilantro. Serve over a bed of fragrant jasmine rice,and enjoy. This dish pairs well with adry white wine, or with cold, sweetened Jasmine flower tea. The heat level is just so that you willappreciate something cold and slightly sweet. If you find that the amount of green curry paste in the recipe is eithertoo spicy, or perhaps not spicy enough, adjustments can easily be made.