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Thai Sweet Potato Panang Curry (v)

Thai Sweet Potato Panang Curry (v)

Thai Sweet Potato Panang Curry (v)

with Baby Corn and Broccoli

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We love a good Sweet Potato & Corn Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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 20 minutes

DifficultyMedium

Ingredients

serving amount

25

Panang Curry Paste

150

Brown Basmati Rice

400

Coconut Milk

300

Diced Sweet Potato

60

Baby Corn

1

Broccoli

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Nutritional information

Energy (kcal)1003 kcal

Energy (kJ)4197 kJ

Fat54 g

of which saturates36 g

Carbohydrate106 g

of which sugars13 g

Protein23 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Grill Pan

•Plate

Instructions

Boil the Rice

1

Put a large saucepan of water with a pinch of salt on to boil for the rice. When boiling, stir in the brown rice and cook rapidly for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice in a sieve and return to the saucepan, off the heat.

Prep Time

2

Meanwhile, roughly chop the peanuts. Chop the broccoli into florets (little trees). Cut the baby corn in half.

Cook the Potato

3

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. Raise the heat to high, and bring the sauce to the boil. Once bubbling, reduce the heat back to medium and add the sweet potato and a pinch of salt. Simmer gently on medium heat, 15 mins.

Add the Veggies

4

Add the baby corn and broccoli florets to the frying pan, cover with a lid (or tin foil) and continue to simmer until the veggies are tender, 6-8 mins. TIP: The corn should have a little bit of a bite left in it when cooked.

Finish the Curry

5

Stir half the peanuts into the curry. Taste for seasoning and add a bit more salt if necessary.

Serve

6

Stir half the peanuts into the curry. Taste for seasoning and add a bit more salt if necessary.

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