Summary

Ingredients

• 3 sweet potato (s), cut into approx. 1-2 cm cubes
• 12 cobs corn, fresh (baby) cut in half
• 1 tablespoon curry paste (panang)
• 4 spring onion (s), Asian, cut into small rolls
• 2 teaspoons palm sugar, (or brown cane sugar)
• 1 tablespoon fish sauce, (possibly more - taste!)
• 2 tablespoon lime juice, fresher
• 4 cm ginger, fresher, finely chopped
• 1 stalk lemongrass, front part chopped approx. 5cm
• 2 clove (s) garlic, diced / chopped
• Basil leaves, fresh (Thai)
• 2 tablespoon oil, (peanut oil)
• 400 ml coconut milk
• some water

Print Recipe Pin Recipe

Instructions

1. Heat the oil in the wok and briefly sweat the ginger, lemongrass, garlic and spring onion while stirring quickly.
2. Add the panang curry and stir quickly. Deglaze with a little water, then gradually add the coconut milk and stir well, briefly bring to the boil. Season the whole thing with fish sauce, sugar and lime juice.
3. Add the sweet potato cubes and baby corn cobs to the finished sauce and cook for about 10 minutes until al dente (simmer gently).
4. At the end add the fresh Thai basil leaves and serve hot.
5. Goes well with fish and chicken, but can also be eaten as a main course, then if necessary add more vegetables such as pak choi, sugar snap peas, paprika strips or similar.