Name: Pork n sweet potato Panaeng Curry
Prep time: 31 min
Cook time: 33 min
Total time: 64 min
Ingredients: 3 tbsp Panaeng Curry Paste (i use Valcom); 500 grams pork; 2 can coconut cream; 1 medium sweet potato diced; 3 small/gourmet potatoes diced; 150 grams frozen peas; 150 grams frozen sweetcorn; 1 can chick peas; 2 tbsp fish sauce; 2 tsp raw sugar/palm sugar/agave syrup; 2 lime juice; 2 tbsp oil; chilli flakes; grams rice

Whether you are a college student just beginning your very own culinary experiments or an experienced chef with numerous supper events under your belt, there is always something brand-new to find out about cooking. We hope these Pork n sweet potato Panaeng Curry recipe and tips can help you in your kitchen tonight, and get used to wonderful home-cooked meals.

Pork n sweet potato Panaeng Curry

You can cook Pork n sweet potato Panaeng Curry using 14 ingredients and 9 steps. Here is how you do it.

Ingredients of Pork n sweet potato Panaeng Curry :

You need to prepare Panaeng Curry Paste (i use Valcom).

Prepare pork.

You need to prepare coconut cream.

You need to prepare sweet potato diced.

You need to prepare small/gourmet potatoes diced.

Use frozen peas.

Use frozen sweetcorn.

You need to prepare chick peas.

You need to prepare fish sauce.

You need raw sugar/palm sugar/agave syrup.

You need lime juice.

Provide oil.

Provide chilli flakes.

Use rice.

Short Tips:

If you are cooking from a recipe, the most effective tip we will provide you with is to read through the whole thing all the way through before you start to cook. Not only will this help you gain a better understanding of what the final dish should look and taste like, you’ll even be ready to ascertain which cooking utensil you need, as well as catch important instructions.

instructions :Pork n sweet potato Panaeng Curry

Heat oil and add Panaeng curry paste.

Dice pork and add to paste, cook through.

Add sweet potatoes and gourmet potatoes and stir into paste.

Add 2 cans (2 x 400ml) coconut cream.

Add frozen veggies and chick peas.

Add lime juice and fish sauce and sugar.

Bring to the boil then reduce the heat to a low simmer, cover pan with a lid and leave to simmer away for as long as possible..I like to simmer for about 4 hours (if I can make it a day ahead I will as I think ALL curries' flavour enhances the longer it is left).

Sprinkle chilli flakes through the curry OR sprinkle on top when serving to taste.

Serve with rice and papodoms or roti bread.

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