Pork n sweet potato Panaeng Curry

• 3 tbsp Panaeng Curry Paste (i use Valcom)
• 500 grams pork
• 2 can coconut cream
• 1 medium sweet potato diced
• 3 small/gourmet potatoes diced
• 150 grams frozen peas
• 150 grams frozen sweetcorn
• 1 can chick peas
• 2 tbsp fish sauce
• 2 tsp raw sugar/palm sugar/agave syrup
• 2 lime juice
• 2 tbsp oil
• grams rice

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

curry, coconut cream, potatoes, frozen peas, sweetcorn, chick peas, fish sauce, sugar, lime juice, oil, rice

Taken from cookpad.com/us/recipes/350894-pork-n-sweet-potato-panaeng-curry (may not work)