Thai Curry Chicken With Sweet Potato

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  sweet potato
• 1  teaspoon water
• 1  tablespoon canola oil
• 2  tablespoons green curry paste, taste test later
• 1  lb chicken breast, boneless and skinless cut into BITE sized pieces
• 1  small onion, thinly sliced
• 2  garlic cloves, minced
• 1  red bell pepper, cut into thin strips then cut crosswise in half
• 1  yellow bell pepper, cut into thin strips then cut crosswise in half
• 4  ounces low-fat cream cheese, cubed
• 1⁄2 cup skim milk
• 1⁄8 teaspoon black pepper (to taste)
• 2  teaspoons fish sauce (to taste)
• 1  tablespoon brown sugar
• 1 1⁄2 tablespoons dried basil or 1⁄4 cup fresh basil
• 4  cups cooked long-grain rice
• 2  tablespoons  dry roasted peanuts, coarsely chopped

Directions

1. Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
2. Heat oil in large nonstick skillet on medium heat for about 2 minutes.
3. Stir in curry paste until well blended.
4. Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
5. Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
6. Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
7. Taste and make adjustments.
8. Serve over rice.
9. Garnish with peanuts.