Thai Chickpea Panang Curry with Sweet Potato and Baby Corn
Nutrition per serving
| Calories | 996 kcal |
| Protein | 26.7 g |
| Carbs | 142.4 g |
| Fats | 39.2 g |
| Saturated Fat | 19.5 g |
| Monounsaturated Fat | 10.9 g |
| Polyunsaturated Fat | 5.4 g |
| Sugars | 21.4 g |
| Fiber | 21.8 g |
| Sodium | 724 mg |
Ingredients
| Sweet Potato | |
| Peanuts | |
| Basil Leaves | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Baby corn | |
| Olive Oil | |
| Brown Rice (medium-grain) | |
| Panang Curry Paste | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained |
Preparations
1. Peel the sweet potatoes and chop into 2cm pieces.
1. Peel the sweet potatoes and chop into 2cm pieces.
2. Coarsely chop the peanuts.
3. Coarsely chop the 1 ½ tbsp of the basil leaves.
Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
2. In a frying pan, heat ½ a tbsp of oil over high heat. Add the chickpeas and curry paste and cook for 30 seconds before adding a ¼ of the coconut milk and stir until combined with the curry paste and chickpeas. Stir in the remaining coconut milk with a tbsp of water.
3. Add the sweet potato, stir and bring to a gentle bubble. Cover with a lid, lower heat to medium-low and simmer for 3 minutes, then add the baby corn and continue to simmer for 5 minutes until the corn is tender but still crisp.
4. Stir in half the peanuts with half the basil and season with a pinch of salt and pepper to taste.
5. Serve the curry in a bowl on top of the rice with the remaining peanuts and basil sprinkled over the top.