INGREDIENTS:

Brown Rice

1 lb.sweet potatoes

1 can coconut milk

1 c. water

2 tsp. Thai red curry paste

1/2 c. chopped cilantro

4 Tbsp. butter

1 c. sliced mushrooms

1 tsp. soy sauce

6 shallots, sliced

1 can bamboo shoots, drained

1 lime, cut into wedges

PREPARATION:

Cook brown rice according to package instructions.

Peel sweet potatoes and cut into wedges.  Steam over boiling water until tender – about 20 minutes.

Melt 2 Tbsp.butter in medium skillet and sautee mushrooms until golden brown.  In another small skillet melt remaining 2 Tbsp.butter and sautee shallots.

Bring coconut milk and water to a simmer.  Stir in curry paste and chopped cilantro.  Then stir in cooked sweet potatoes, soy sauce, sauteed mushrooms, sauteed shallots, and bamboo shoots. Let simmer until flavors blend, about 5 minutes.

Pour over brown rice and garnish with lime wedges.  Serve with roasted bok choy.