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Thai Pork Panang Curry

Thai Pork Panang Curry

with Sweet Potato and Baby Corn (F)

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Though Panang is a mild curry, nutritionally it packs one hell of a punch! Sweet potatoes are full of anti-oxidants, beta-carotene (good for your eyesight!) and vitamin C, but the really interesting ingredient is Thai Basil. For centuries it’s been used in Ayurvedic medicine to ward off everything from headaches, fever, respiratory problems and even anxiety. No wonder it’s otherwise known as Holy Basil!

Tags:Not Suitable for CoeliacsSpicyFamily Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

300 grams

Brown Basmati Rice

2 unit(s)

Sweet Potato

4 tbsp

Salted Peanuts


1 bunch(es)

Fresh Thai Basil

1 unit(s)

Pork Medallion

3 tbsp


1.5 tbsp

Panang Curry Paste

1 cup(s)

Coconut Milk

1.5 cup(s)

Baby Corn

Not included in your delivery


Vegetable Oil





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3016.664 kJ
Energy (kcal)721 kcal
Fat31.0 g
of which saturates16.0 g
Carbohydrate180 g
of which sugars0.0 g
Protein28 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large pot of water to a rapid boil then add ½ tsp of salt. Rinse your brown rice under water then rapidly boil it for around 25 mins. Once the rice is soft enough to eat, drain it and keep it to the side. Tip: You need your water to be rapidly bubbling in order to shorten the cooking time.


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.


Serve the curry on a bed of the brown rice and top with the remaining Thai basil and chopped peanuts.