This curry packs a real nutritional punch! Sweet potatoes are full of beta-carotene and vitamin C, but the really interesting ingredient is Thai basil. For centuries, it’s been used in Ayurvedic medicine to ward off everything from headaches, fever, respiratory problems and even anxiety.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Red Curry Paste(ContainsSeafood/Fruit de Mer)
Cook the rice: Wash and dry all produce. Rinse the rice in a strainer under cold tap water until the water runs clear. In a medium pot, combine the rice with 21/3 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. (Drain any liquid from the rice when it's done cooking.)
Prep and sear the pork: In a large bowl, season the pork strips with salt and pepper. Sprinkle over the flour. Toss until coated. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until just browned, 1-2 min. (TIP: Cook your pork in batches if your pan is too full – this will give your pork a better browning.) Transfer to a plate.
Start the curry: Add the sweet potato, curry paste, coconut milk and 1 cup water (double for 4 people) to the pan. Cook, stirring occasionally, until the curry starts to thicken and the sweet potatoes are fork-tender, 10-15 min.
Drain and rinse the baby corn. Add the baby corn and pork to the pan. Cook, stirring occasionally, until the corn is tender, 4-5 min. Season with salt and pepper.
Finish and serve: Divide the rice between plates and top with the Thai pork curry. Tear over the basil leaves and sprinkle with peanuts. Enjoy!
COOKING TECHNIQUE: To 'sear' means to cook meat quickly at a high temperature until a brown crust forms on the surface (this browning gives your meat lots of flavour!)