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Thai Sweet Potato and Baby Corn Panang Curry

Thai Sweet Potato and Baby Corn Panang Curry

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Though Panang is a mild curry, nutritionally it packs one hell of a 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!


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 levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup(s)

Brown Basmati Rice

½ unit(s)

Sweet Potato

25 grams

Salted Peanuts


½ unit(s)


½ bunch(es)

Fresh Thai Basil

1 tbsp

Panang Curry Paste

400 milliliter(s)

Coconut Milk

1 pack(s)

Baby Corn

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat31.0 g
of which saturates18.0 g
Carbohydrate71 g
of which sugars0.0 g
Protein20 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 the boil then add ¼ tsp of salt. Rinse the 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 half of it into (roughly) 2cm chunks. Roughly chop the peanuts. Cut the broccoli into florets. Roughly chop 3 tbsp of Thai basil leaves.


Heat 2 tsp of oil in a non-stick frying pan on medium heat. Once warm, add the Panang curry paste and cook for 1 minute to develop the flavour. Once it has become fragrant add the coconut milk and stir.


Add the sweet potato with ¼ tsp of salt. Leave to simmer gently for 15 mins on medium-low heat.


Add in the baby corn and broccoli florets and continue to simmer for 5 mins. The corn should have a little bit of bite left in it when it is 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 you need to.


Serve your curry on a bed of brown rice and top with your remaining chopped peanuts. Tip: You can add a bit more chopped basil for garnish too.