Thai Sweet Potato Panang Curry (v)
with Baby Corn and Broccoli
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!
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
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 Nuts)
Nutritional information
Utensils
Instructions
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.
Meanwhile, roughly chop the peanuts. Chop the broccoli into florets (little trees). Cut the baby corn in half.
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 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.
Stir half the peanuts into the curry. Taste for seasoning and add a bit more salt if necessary.
Stir half the peanuts into the curry. Taste for seasoning and add a bit more salt if necessary.
