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Pork and Sweet Potato Panang Curry
with chilled cucumbers / cashews / shallots

Active: 40 min Total: 40 min

Sweet, savory and a bit spicy, Panang curry is a great clean-out-the-fridge recipe. Use the vegetables listed or any other combination. Just don't forget to finish with a squeeze of fresh lime that brightens the whole dish.
Smarts: Panang curry paste has a unique flavor thanks to the addition of citrusy kaffir lime leaf, but red curry paste (or even yellow or green) will work great in this recipe.

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Ingredients

Servings:
4
Metric
Pork and Sweet Potato Panang Curry:
  • Zucchini, medium - 1, cubed
  • Potatoes, sweet - 1 lb, cubed
  • Bell peppers, any color - 1, sliced
  • Pork loin or tenderloin - 1 lb, cubed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Coconut milk, light - 1/2 cup
  • Fish sauce (sub Bragg's / coconut aminos) - 1 Tbsp
  • Curry paste, panang (sub red) - 1 1/2 Tbsp
  • Stock, any variety - 1/2 cup
  • Limes - 1/2, juice of
Chilled Cucumbers with Cashews and Shallots:
  • Cucumbers, medium - 2, sliced
  • Shallots - 2 cloves, sliced
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Honey (opt) - 1/2 tsp
  • Cilantro - 2 Tbsp, chopped
  • Cashews, roasted and unsalted - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cucumbers / Shallots - Slice cucumbers and shallots. Combine with olive oil, vinegar and honey (if using). Refrigerate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Potatoes / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Cilantro / Zucchini - Prep as directed. Store in separate containers. (Can be done 1 day ahead)
  4. Pork - Chop pork into ¾” / 1.9cm cubes. Season with some salt and pepper. (Can be done up to 1 day ahead)

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Make

  1. Heat a wok over medium-high heat. Add first part of cooking oil and then pork to heated oil. Saute until golden brown on the outside, 3 to 4 minutes (it will finish cooking in the curry). Transfer to a large bowl and return wok to heat.
  2. Add second part of cooking oil and potatoes, bell peppers and zucchini to heated oil. Saute until peppers are tender and potatoes are beginning to brown, 3 to 4 minutes. Transfer to bowl with pork and return wok to heat.
  3. To heated wok, add coconut milk and bring to a simmer. Whisk in curry paste until evenly combined. Add fish sauce and stock and bring to a simmer. Add pork and vegetables back to the wok and toss to combine. Reduce heat to medium and simmer until sweet potatoes are tender and sauce thickens.
  4. While curry simmers, add cilantro and cashews to chilled cucumbers. Taste and season with some salt and pepper.
  5. When curry is finished, remove from heat and add lime juice. Taste and add fish sauce if you’d like it more salty or more curry paste if you'd like it more spicy.
  6. Ladle curry into bowls and serve with cucumbers on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (64)
Gluten-free (6)
Paleo (19)
Vegetarian (14)

40 reviews

Very good curry dish. Used red curry but wish we could find panant.

By: Sundi
Posted: May 02, 2017
Diet: Paleo
0 Helpful

Made it with chicken instead of tofu - and very good! I doubled the sauce as well.

By: Patty
Posted: Nov 12, 2016
Diet: Original
0 Helpful

I loved this recipe! It seems to work better with the sauce ingredients doubled and a little extra oil for frying. Loved the flavour of the curry together with the sweet potatoes. I used regular coconut milk instead of light to make the sauce thicker.

By: Glenn
Posted: Jun 17, 2016
Diet: Gluten-free
0 Helpful

I tripled the sauce because I didn't want to eat it with rice, so it was more like a curry soup, and WOW! It was so delicious. My husband has made me make it three time since. I also added cilantro and cashews in with the curry and it was amazing!

By: Krystal
Posted: Jun 09, 2016
Diet: Paleo
0 Helpful

Really good, and really easy! As suggested by the other reviews, I doubled the sauce. Also added some cornstarch and water at the end to thicken it up a bit.

By: Rebecca
Posted: Jun 08, 2016
Diet: Original
0 Helpful

This was only OK. Needed a bit more flavor and wish we had noticed the suggestions to increase the sauce before making.

By: Wendy
Posted: Jun 08, 2016
Diet: Original
0 Helpful