Vegetable Green Curry

2 red bell peppers, cut into 1/4-inch-thick strips
1 medium onion, thinly sliced
1 Tbs. vegetable oil
1 Tbs. minced garlic
1 to 1 1/2 Tbs. Thai green curry paste
2 medium sweet potatoes (1 lb.), peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half-moons
1 14-oz. can unsweetened coconut milk
1/2 cup water
1/2 lb. snow peas
1 Tbs. chopped fresh cilantro
Cooked jasmine rice

Prep. time: 45 minutes
Yield: 4 to 6 servings

Sauté 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 to 5 minutes. Add snow peas and simmer, uncovered, until sauce is slightly thickened. Stir in cilantro.

Serve over hot jasmine rice.

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