Thai Pork Panang Curry
with Sweet Potato and Baby Corn (F)
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!
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 war 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.
Ingredients
300
Brown Basmati Rice
2
Sweet Potato
4
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Fresh Thai Basil
1
Pork Medallion
3
Cornflour
1.5
Panang Curry Paste
1
Coconut Milk
1.5
Baby Corn
Not included in your delivery
Vegetable Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
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.
