Thai Sweet Potato and Baby Corn Panang Curry
Nutrition per serving
| Calories | 797 kcal |
| Protein | 16.5 g |
| Carbs | 103.3 g |
| Fats | 38.7 g |
| Saturated Fat | 26.3 g |
| Monounsaturated Fat | 5.9 g |
| Polyunsaturated Fat | 3.6 g |
| Sugars | 9 g |
| Fiber | 9.7 g |
| Sodium | 406 mg |
Ingredients
| Brown Rice (medium-grain) | |
| Sweet Potato | |
| Peanuts | |
| Waterchestnuts, Canned | |
| Basil Leaves | |
| Coconut milk, canned (liquid expressed from grated meat and water) | |
| Baby corn | |
| Coconut Oil | |
| Panang Curry Paste |
Preparations
1. Peel/chop the sweet potato into 2cm pieces.
1. Peel/chop the sweet potato into 2cm pieces.
2. Halve the water chestnuts.
3. Chop the peanuts.
Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Cook the rice in a medium pot of boiling water for about 15-20 minutes until tender. Drain and set aside.
1. Rinse the rice in a sieve under cold running water for 30 seconds. Cook the rice in a medium pot of boiling water for about 15-20 minutes until tender. Drain and set aside.
2. In a non-stick skillet, heat a tsp of oil over medium heat. Add the curry paste and cook for 30 seconds until fragrant. Add a quarter of the coconut milk and stir well before adding the remaining coconut milk and continuing to stir for 30 seconds. Add the sweet potato with a pinch of salt, bring to a gentle boil and cover with a lid. Lower heat to medium-low and gently simmer for 8 minutes.
3. Add the water chestnuts, baby corn and continue to simmer for 5 minutes. Remove from heat and stir in the basil and half the peanuts. Season with salt and pepper to taste.
4. Serve in a bowl on top of the rice with the remaining peanuts sprinkled over the top.