Thai Curry Chicken With Sweet Potato - cooking recipe

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

Preparation

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.
Heat oil in large nonstick skillet on medium heat for about 2 minutes.
Stir in curry paste until well blended.
Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
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.
Taste and make adjustments.
Serve over rice.
Garnish with peanuts.