Pork N Sweet Potato Panaeng Curry Recipe by Ali
Cooking Instructions 10 mins 1 Heat oil and add Panaeng curry paste 2 Dice pork and add to paste, cook through 3 Add sweet potatoes and gourmet potatoes and stir into paste 4 Add 2 cans (2 x 400ml) coconut cream 5 Add frozen veggies and chick peas 6 Add lime juice and fish sauce and sugar 7 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) 8 Sprinkle chilli flakes through the curry OR sprinkle on top when serving to taste 9 Serve with rice and papodoms or roti bread 1 Heat oil and add Panaeng curry paste 1 Heat oil and add Panaeng curry paste 2 Dice pork and add to paste, cook through 2 Dice pork and add to paste, cook through 3 Add sweet potatoes and gourmet potatoes and stir into paste 3 Add sweet potatoes and gourmet potatoes and stir into paste 4 Add 2 cans (2 x 400ml) coconut cream 4 Add 2 cans (2 x 400ml) coconut cream 5 Add frozen veggies and chick peas 5 Add frozen veggies and chick peas 6 Add lime juice and fish sauce and sugar 6 Add lime juice and fish sauce and sugar 7 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) 7 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) 8 Sprinkle chilli flakes through the curry OR sprinkle on top when serving to taste 8 Sprinkle chilli flakes through the curry OR sprinkle on top when serving to taste 9 Serve with rice and papodoms or roti bread 9 Serve with rice and papodoms or roti bread More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Mozerella Cheese Sticks Chocolate Pecan Pie Squares! Marshmallow Fondant Mango Habanera chicken Kabobs Crockpot Beef Stew Easy Mozerella Cheese Sticks Chocolate Pecan Pie Squares! Marshmallow Fondant Mango Habanera chicken Kabobs Crockpot Beef Stew Marshmallow Fondant Decorator's Cream Cheese Buttercream Mince in lettuce cups Real Fajita Bread And Butter With Hazelnut Top Tomato Teetar Masala - Pakistani Style Spiced Partridge Cabbage peas Sabudana Thalipeeth Mousecatliver Pudding Red coconut curry salmon Marshmallow Fondant Decorator's Cream Cheese Buttercream Mince in lettuce cups Real Fajita Bread And Butter With Hazelnut Top Tomato Teetar Masala - Pakistani Style Spiced Partridge Cabbage peas Sabudana Thalipeeth Mousecatliver Pudding Red coconut curry salmon