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. ---------------------------------------------------------------------------
Nutrition
Ingredients
