Chicken and Veggie Curry

Photo: laura wong

Ingredients

1 tablespoon of peanut oil

2 thinly sliced red bell peppers (please remove the seeds before you cut it)

1 small onion, peeled and cut into thin half-moons

2 halved lengthwise zucchini, cut into thin half-moons

2 sweet potatoes, peeled and halved lengthwise, and cut into thin half-moons

Sea Salt

Freshly ground pepper

2 cloves of minced garlic

3 finely chopped scallions

1 1/2 tablespoons green curry paste, store-brought

1 cup of low-sodium vegetable or chicken broth

1/2 cup light coconut milk

1 tablespoon low-sodium soy sauce or fish sauce

1/2 pound boneless, thinly sliced skinless chicken breast

* You can substitute other type of meat, such as beef and pork, or peeled

1/2 pound snow peas

cup finely chopped cilantro

1 lime, quartered

Preparation

In a Dutch oven, pour oil into the pot, and then turn the stove to medium-heat heat. Add the peppers, onion and zucchini in the pot. Saute and stir the vegetables frequently until they look softened and golden brown. Then add sweet potatoes, and continue to stir it with the other vegetables. Add a pinch of salt and grind freshly ground pepper.

As you are constantly stirring and sauteing the vegetables, now add the garlic, scallions and curry paste. Add the broth and coconut milk, let it bring to a boil, then lower heat to medium. Let it simmer until sweet potatoes are soft. Add soy sauce, chicken and snow peas, and simmer until the chicken is cooked through. Add the cilantro and squeeze the lime into the pot to add some texture and acid in the curry.