Thai Curry Chicken With Sweet Potato

• 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

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.

sweet potato, water, canola oil, green curry, chicken breast, onion, garlic, red bell pepper, yellow bell pepper, lowfat cream cheese, milk, black pepper, fish sauce, brown sugar, basil, rice, peanuts

Taken from www.food.com/recipe/thai-curry-chicken-with-sweet-potato-417771 (may not work)