Sweet Potato Stir-Fry with Thai Curry Sauce

• 1 tsp. Thai red curry paste
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced fresh ginger
• 1 medium sweet potato, halved
• 2 tsp. vegetable oil
• 2 small heads baby bok choy, cut into wide ribbons (2 cups)
• 1 cup fresh corn kernels
• 1/2 cup light coconut milk
• 2 tsp. lime juice
• 2 Tbs. chopped cilantro

1. Combine curry paste, garlic, and ginger in small bowl, and set aside.
2. Cut sweet potato with large blade of spiral slicer.
3. (Cut any very long curls into smaller lengths; discard very small pieces.
4. You should have 3 cups.)
5. Heat oil in wok or large skillet over medium-high heat.
6. Add sweet potato spirals, and cook 3 to 4 minutes, or until beginning to brown.
7. Add bok choy and corn, increase heat to high, and cook 2 minutes, or until bok choy is wilted.
8. Add curry paste mixture, and cook 30 seconds.
9. Add coconut milk and lime juice, and remove pan from heat.
10. Stir in cilantro.

red curry, garlic, fresh ginger, sweet potato, vegetable oil, choy, fresh corn kernels, light coconut milk, lime juice, cilantro

Taken from www.vegetariantimes.com/recipe/sweet-potato-stir-fry-with-thai-curry-sauce/ (may not work)