vegetable-green-curry-102573.json

{
    "directions": [
        "Saut\u00e9 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 minutes. Add snow peas and simmer, uncovered, until sauce is slightly thickened. Stir in cilantro."
    ],
    "ingredients": [
        "2 red bell peppers, cut into 1/4-inch-thick strips",
        "1 medium onion, thinly sliced",
        "1 tablespoon vegetable oil",
        "1 tablespoon minced garlic",
        "1 to 1 1/2 tablespoons 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 tablespoon chopped fresh cilantro"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Saut\u00e9",
        "Vegetarian",
        "Quick & Easy",
        "Dinner",
        "Coconut",
        "Curry",
        "Sweet Potato/Yam",
        "Fall",
        "Gourmet",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Vegetable Green Curry",
    "url": "http://www.epicurious.com/recipes/food/views/vegetable-green-curry-102573"
}