Ingredients
3/4 pound chicken tenderloins, cut into 1-inch cubes1 small green pepper, cut into thin strips2 shallots, thinly sliced2 teaspoons minced fresh gingerroot1 teaspoon curry powder1 garlic clove, minced1 tablespoon canola oil1-1/3 cups chicken broth1 tablespoon lime juice1/2 teaspoon sugar1/4 teaspoon crushed red pepper flakes1 medium sweet potato, peeled and cut into 1-inch pieces3/4 cup light coconut milkChopped peanuts and sweetened shredded coconut, optionalHot cooked rice, optional
Preparation
In a large skillet, saute the chicken, green pepper, shallots, ginger, curry and garlic in oil until chicken is no longer pink. Stir in the broth, lime juice, sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened.
Add sweet potato and coconut milk; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. If desired, sprinkle with peanuts and coconut and serve with rice.
