Thai Pork Panang Curry

Peel the sweet potato and chop into (roughly) 2cm chunks. Roughly chop the peanuts. Roughly chop 5 tbsp of the Thai basil leaves.

Chop the pork into wafer thin slices and toss in the cornflour with a pinch of salt and pepper. Heat 2 tbsp of oil in a frying pan on high heat . Once really hot carefully add the pork and brown off for a couple of minutes then remove. Tip: Don’t overcrowd the pan as this will stew, rather than brown off, the meat.

Heat 2 tsp of oil in a non-stick pan on medium heat. Once warm, add the curry paste and cook for a minute to develop the flavour. Once it has become fragrant add in a ⅓ of the coconut milk with just under ½ tsp of salt.

Stir in the rest of the coconut milk, rinse out the tin with 4 tbsp of water and add to the pan. Add the sweet potato. Cover with a lid and leave to simmer gently for 15 mins on medium-low heat.

Add in the baby corn and the pork and continue to simmer for 5 mins. The corn should have a little bit of bite left in it when cooked.

Stir half the thai basil through the curry along with half the peanuts. Taste for seasoning and add a bit more salt if you need to.