Thai Sweet Potato
and Baby Corn Panang Curry
This Panang curry packs one hell of a nutritional punch! Sweet potatoes are full of 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!
The quantities provided above are averages only.
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
150
Brown Basmati Rice
½
Sweet Potato
25
Salted Peanuts
(Contains Peanut May contain Nuts)
½
Broccoli
½
Thai Holy Basil
400
Coconut Milk
1
Baby Corn
Panang Curry Paste
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil over high heat with a pinch of salt. Rinse the brown rice in a sieve under cold water.Cook the rice in the boiling water until tender, around 25 mins. Once the rice is soft enough to eat, drain it and keep it to the side. TIP:The water should be bubbling rapidly in order to shorten the cooking time.
Peel the sweet potato and chop it into roughly 2cm chunks. Roughly chop the peanuts. Cut the broccoli into florets. Remove the Thai basil leaves from their stalks. Discard the stalks and roughly chop the leaves.
Heat a splash of oil in a frying pan on medium heat. Add the Panang curry paste and cook for 1 minute to release the flavour. Once it has become fragrant, add the coconut milk and stir. Add the sweet potato with a pinch of salt. Simmer gently for 15 mins on medium-low heat.
Add the broccoli florets and baby corn. Simmer for 5 mins. TIP: The corn should have a little bit of bite left in it when cooked.
Stir the Thai basil through the curry along with half the peanuts. TIP: If you aren’t keen on the taste of Thai basil, simply put less in! Taste for seasoning and add a bit more salt if necessary.
Serve the curry on a bed of brown rice and top with the remaining peanuts. TIP: You can add a bit more chopped Thai basil for garnish too.
