SWEET POTATO PANANG CURRY

From Tenderheart

Panang curry is distinct from other Thai curries – sweeter and creamier, it has a sophisticated spice layer that is punctuated with tanginess. Galangal is traditional but I most often use ginger because that is what I have on hand.

As with most homemade spice pastes, the list of ingredients may look long, but they are mostly things we keep in our pantry, and making it is as easy as gathering and blending. This recipe is great for meal prepping.

Method

To make the panang curry paste, first soak the chillies in hot water for at least 15 minutes. Drain the chillies and place them in a blender or food processor. Add the remaining ingredients, except the oil, and blend or process until you have a chunky paste. Drizzle in the oil and blend again until mostly smooth.

Heat a large frying pan over medium-high heat. Add 1-2 tablespoons of oil and the onion, then reduce the heat to medium and saute for 4-5 minutes, until soft. Add half the curry paste (see note) and fry for 2 minutes, until aromatic. Add the coconut milk, vegetable stock and sweet potato, cover with a lid and cook for 20 minutes.

Add the soy sauce or tamari, brown sugar, 2 teaspoons of sea salt and the lime juice, and stir. Add the baby corn, bamboo shoots and snow peas and stir to combine. Turn off the heat immediately. Taste again and season with more sea salt, sugar or lime, if needed. To serve, scatter the curry with the peanuts and coriander leaves and serve with a wedge of lime, alongside rice or noodles.

Note

If we are going to the trouble of getting our blender or food processor out, let’s go bulk. This paste recipe makes enough for two curries; keep the unused portion in an airtight container or ziplock bag in the freezer for up to 3 months.