Thai Pork Panang Curry with Sweet Potato and Baby Corn
Nutrition per serving
| Calories | 672 kcal |
| Protein | 22.6 g |
| Carbs | 89.9 g |
| Fats | 26.4 g |
| Saturated Fat | 15 g |
| Monounsaturated Fat | 7.6 g |
| Polyunsaturated Fat | 1.9 g |
| Sugars | 13.7 g |
| Fiber | 10.1 g |
| Sodium | 335 mg |
Ingredients
| Sweet Potato | |
| Basil Leaves | |
| Cornstarch (Corn flour) | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Baby corn | |
| Olive Oil | |
| Brown Rice (medium-grain) | |
| Pork Loin (boneless) | |
| Panang Curry Paste |
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 1 ½ tbsp of the basil leaves.
3. Slice the pork into wafer thin slices.
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. Place the pork into a bowl with the cornflour and a pinch of salt and pepper.
3. In a frying pan, heat ½ a tbsp of oil over high heat. Add the pork and cook for a minute until browned. Transfer to a bowl and set aside.
4. Return the pan to heat with a tsp of oil over medium heat. Add the curry paste and cook for 30 seconds before adding a ¼ of the coconut milk and stir until combined with the curry paste. Stir in the remaining coconut milk with a tbsp of water.
5. 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 pork and continue to simmer for 5 minutes until the corn is tender but still crisp.
6. Stir in half the basil and season with a pinch of salt and pepper to taste.
7. Serve the curry in a bowl on top of the rice with the remaining basil sprinkled over the top.