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Thai Sweet Potato and Baby Corn Panang Curry
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!

Tags:
Spicy
•Veggie
Allergens:
Peanut

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.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Brown Basmati Rice

½

Sweet Potato

2

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

1

Broccoli

½

Fresh Thai Basil

1

Panang Curry Paste

200

Coconut Milk

1

Baby Corn

Nutritional information

/ per serving
Energy (kJ)3305 kJ
Energy (kcal)790 kcal
Fat32 g
of which saturates18 g
Carbohydrate103 g
Protein23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot
•Strainer
•Knife
•Grill Pan
•Bowl

Instructions

1

Bring a large pot of water to a boil then add 1/4 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.

Prep the veg
2

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.

Add the coconut milk
3

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

Add the sweet potato
4

Stir in the rest of the coconut milk, rinse out the tin with 2 tbsp of water and add to the pan. Add the sweet potato with ¼ tsp of salt. Cover with a lid and leave to simmer gently for 15 mins on medium-low heat.

Add the broccoli and baby corn
5

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.

6

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.

7

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

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