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Sweet Potato Panang Curry

4 persons

  • 1 tbs peanut oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, grated
  • 1/4 cup panang curry paste
  • 1.2kg sweet potato, peeled, cut into 4cm pieces
  • 11/2 cups vegetable stock
  • 400ml can coconut milk
  • 1/2 large (approx 650g) cauliflower, chopped
  • 150g green beans, topped, cut into 5cm lengths
  • 1 red capsicum, thinly sliced
  • 2 tbs grated palm sugar
  • 1 tbs fish sauce
  • roasted salted peanuts, chopped, coriander leaves, lime & steamed jasmine rice, to serve
  1. Heat oil in a wok over medium heat. Add the onion, garlic and ginger, cook stirring for 3-5 minutes or until soft. Add curry paste, cook, stirring, for 3 minutes or until aromatic. Add sweet potato, stock and coconut milk. Bring to the boil. Reduce heat to low, cover and simmer 15 minutes. Add the cauliflower, cover and cook a further 10 minutes or until vegetables are just tender.
  2. Add the beans, capsicum and combined sugar and fish sauce. Simmer, uncovered for 10 minutes or until the sauce thickens slightly. Top with peanuts and coriander. Serve with lime and rice.

Tips

    Panang curry is mild and relatively thick, if you like you can add more stock. For extra heat add finely chopped red chilli in step 1 with the curry paste.

Home-made Panang curry paste - easy!

Store in a small clean jar in the fridge covered with a little peanut oil for up to 3 months.

  • Cover 12 long dried red chillies with boiling water, set aside for 20 minutes to soften.
  • Drain, reserving ½ cup of the liquid. Cut the chillies in half lengthways, remove and discard seeds and membrane.
  • Coarsely chop and put into a food processor with 1/3 cup roasted salted peanuts, 5cm-piece peeled, chopped ginger, 4 shredded kaffir lime leaves, 3 peeled, chopped French shallots, 3 fresh coriander roots, 3 peeled garlic cloves, 1 stem lemon grass, pale section only, 1 tbs ground cumin, 2 tsp ground coriander, 1 tbs fish sauce, 1 tbs peanut oil.
  • Process until well combined, adding a little chilli liquid to adjust the consistency if required.