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Thai Sweet Potato - WITH BASIL REMOVED

Thai Sweet Potato - WITH BASIL REMOVED

and Baby Corn Panang Curry
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
710 kcal
Protein
: 
17.8g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

25 grams

Panang Curry Paste

150 grams

Brown Basmati Rice

400 milliliter(s)

Coconut Milk

300 grams

Diced Sweet Potato

60 grams

Baby Corn

1 unit(s)

Broccoli

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

Energy (kJ)2969 kJ
Energy (kcal)710 kcal
Fat49.2 g
of which saturates35.9 g
Carbohydrate52.5 g
of which sugars18.3 g
Dietary Fibre8.1 g
Protein17.8 g
Salt0.4 g
Potassium1039.2 mg
Calcium100.9 mg
Iron2.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with a pinch of salt for your 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 thoroughly in a sieve and return to the saucepan, off the heat.

2

Meanwhile, roughly chop the peanuts. Cut the broccoli into florets (like small trees!). Cut the baby corn in half. 

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 for 15 mins on medium heat.

4

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

5

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

6

Serve the curry in a bowl, on a bed of brown rice and top with the remaining peanuts. Enjoy!

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