Asian sweet potato curry

Ingredients for 4 servings:

• 3 m.-sized sweet potatoes, cut into approx. 1-2 cm cubes
• 12 baby corn cobs, fresh (baby) halved
• 1 tbsp curry paste (Panang)
• 4 stalk(s) spring onion(s), Asian, chopped into small rolls
• 2 tsp palm sugar (or brown cane sugar)
• 1 tbsp fish sauce (1 tbsp more if necessary – season to taste!)
• 2 tbsp lime juice, fresh
• 4 cm ginger, fresh, small chopped
• 1 stalk of lemongrass, front part approx. 5cm chopped
• 2 garlic cloves, finely diced/chopped
• Basil leaves, fresh (Thai)
• 2 tbsp oil (peanut oil)
• 400 ml coconut milk
• some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a side dish to chicken or fish, but also suitable as a main course

Heat the oil in a wok and briefly sauté the ginger, lemongrass, garlic, and spring onion while stirring quickly. Add the panang curry and stir quickly. Deglaze with a little water, then gradually add the coconut milk, stirring well, and bring to a boil briefly. Season to taste with fish sauce, sugar, and lime juice. Add the sweet potato cubes and baby corn to the sauce and cook gently for about 10 minutes until al dente. Finally, add the fresh Thai basil leaves and serve hot. This dish goes well with fish and chicken, but can also be eaten as a main course; if desired, add more vegetables such as bok choy, snow peas, striped bell peppers, or similar.