Simple Way to Prepare Speedy Pork n sweet potato Panaeng Curry
Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Pork n sweet potato Panaeng Curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork n sweet potato Panaeng Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork n sweet potato Panaeng Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Pork n sweet potato Panaeng Curry estimated approx 10 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Pork n sweet potato Panaeng Curry using 14 ingredients and 9 steps. Here is how you cook it.
I don't think this is the traditional way to make a Panaeng curry but it works for my family and I change the veggies depending on what I have in my fridge or pantry, pretty much like all my recipes lol
Ingredients and spices that need to be Make ready to make Pork n sweet potato Panaeng Curry:
- 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
Instructions to make 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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