Serves 6 / This curry uses tempeh instead of traditional pork. Ingredient tip: Look for wild lime leaves, also called kaffir, in the herb or Asian section of natural markets. Prep tip: To make this vegan, use salt instead of fish sauce. Serving tip: Great over hot brown rice.

1 14-ounce can coconut milk
1 tablespoon green curry paste
1/2 small yellow onion, diced
1 medium sweet potato, unpeeled, cubed
1 8-ounce package tempeh, cubed
2 wild lime leaves (kaffir)
1 tablespoon low-sodium fish sauce, or ¨ö teaspoon salt
1 teaspoon sugar
1/2 cup fresh or frozen and thawed green peas
1/2 cup fresh Thai sweet basil leaves and flowers, or regular fresh basil, sliced

1. Do not shake coconut milk before opening can. Spoon ¨ö to ¨ø cup thick coconut cream from the top of the can into a medium saucepan; melt over medium-high heat. Add curry paste and cook in cream for 2 minutes.
2. Add remaining coconut milk and bring to a boil. Add onion, sweet potato, tempeh, lime leaves, fish sauce or salt, and sugar; reduce heat, cover, and simmer for 15-20 minutes, until sweet potatoes are tender. Stir in green peas and basil; cook for 1 minute more.

PER SERVING: 242 cal, 65% fat cal, 19g fat, 13g sat fat, 0mg chol, 9g protein, 13g carb, 1g fiber, 245mg sodium

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