Panang Sweet Potato Curry
I buy Panang Curry paste from Mae Ploy (but any brand would do) and divide the content from the container into convenient portions and keep it in the freezer since everyone in my household loves this dish.
As for Thai basil, it’s definitely not the same as regular basil … just not at all. So if you can’t find it, you’re better off leaving it out of the recipe. The spice has a slight anise flavor. I grow my own in my herb garden in the sunroom, so I haven’t had to search for it.
Ingredients:
2 tbsp Panang curry paste
1 can coconut milk
1 tbsp oil for frying
50 g salted peanuts, roughly chopped
1 large sweet potato (800 g), peeled and chopped
1 pack baby corn
1 can water chestnuts
Salt to taste
Half a bunch of Thai basil or to taste (optional), chopped
Instructions:
Start by heating the oil in a pan and frying the curry paste for 1 minute.
Then add a little coconut milk to the pan to dissolve the paste. Add the rest of the coconut milk along with a pinch of salt and the sweet potato.
Let it simmer over medium heat for 15 minutes with the lid on.
Finally, add the water chestnuts and baby corn and let it cook for another 5 minutes.
Toss in the Thai basil and half of the peanuts.
Serve over brown rice and top with the remaining peanuts.