Thai Pork Panang Curry with Sweet Potato and Baby Corn

Nutrition per serving

Calories913 kcal
Protein36.7 g
Carbs117.1 g
Fats34.7 g
Saturated Fat20.2 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.5 g
Sugars15.7 g
Fiber12.6 g
Sodium508 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.

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.

2. Place the pork into a bowl with the cornflour and a pinch of salt and pepper.
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.

3. 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.

4. 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.

5. Stir in half the basil and season with a pinch of salt and pepper to taste.

6. Serve the curry in a bowl on top of the rice with the remaining basil sprinkled over the top.