Sweet Potato Massaman Curry (Vegan)

I’ve been wanting to post a massaman curry recipe for a while now, in fact I have no idea why I haven’t as its one if my all time favourite curries.

The first time I tasted this amazing curry was in Thailand many many years ago and I was just blown away by its delicious sweet peanuttiness. Easily my favourite Thai curry and that’s saying something.
I made this one last weekend as my friend Lisa was over for the weekend, as she’s basically got the same taste in food and lover of spicy food so I thought that she’d love this.

You can of course buy a massaman curry paste from the supermarket but I always think fresh tastes better and the bought ones usually contain fish sauce as its a classic Thai ingredient. Don’t worry it’s really not difficult to make your own and dispite a longer list of ingredients it’s just a matter of popping them all in your processor and blitzing!
The amount below makes more than you need but you can keep it in the fridge and use it for stir fries, soups etc.
I swapped the classic potatoes for sweet potatoes to make the curry more nutritious and I think their sweet flavour works perfectly here. And of course you need to top your curry with handfuls of toasted peanuts, fresh coriander and sliced shallots for extra crunch and amazing flavour.
My friend loved it by the way and I really hope you do too!

Sweet Potato Massaman Curry (Vegan)

Sweet Potato Massaman Curry (Vegan)

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  2-4 servings
  20 minutes preparation time
  30 minutes cook time


  • massaman curry paste; 
  • 1 cup salted peanuts
  • 2 tsp maple syrup
  • 1/4 cup tamari
  • juice of 2 limes
  • Zest 1 lime
  • Big knob of ginger
  • 1 tsp chilli flakes
  • 1 stalk lemon grass
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tsp. turmeric
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • Pinch nutmeg
  • Twist Black pepper
  • 2 echallion shallots sliced
  • 4 cloves garlic


  • 1 can reduced fat coconut milk
  • 3/4 cup curry paste
  • 1 can water (after you’ve poured in the coconut mlk)
  • 2 medium sweet potatoes chopped into cubes
  • 2 cup chopped red peppers
  • 1 cup green beans chopped
  • Topping;
  • Toasted peanuts
  • Handful shallots thinly sliced
  • Fresh coriander


  1. Pop all the paste ingredients into food processor or high speed blender and blitz until you get a paste.
  2. Add the coconut milk, water and and curry paste to a large saucepan and mix throughly. Bring to a boil and then reduce to a simmer.
  3. Add in the sweet potatoes and simmer for 10 minutes.
  4. Next add the peppers and green beans and simmer for a further 10 minutes
  5. Ladle into bowls and top with lots of crushed peanuts, sliced shallots and fresh coriander.

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  3. Catherine Downey on November 20, 2018 at 8:20 pm

    Hi Niki
    I have made this numerous times and it’s always a big hit. I’ve even adapted it for my Grandson who has a peanut allergy and done a batch without the peanuts and its still delicious. Just wondering if it would freeze well. Was thinking of having it over Christmas and it would be great to have it ready to go. Love your recipes.

    • Niki on December 30, 2018 at 8:59 am

      So happy you like!
      Absolutely, I’ve frozen and it’s still great.
      My best
      Niki xx

  4. Lizzy on March 17, 2018 at 9:12 pm

    Love this recipe – cooked it twice now for friends and family and always gone down a storm!!

    • Niki on January 12, 2020 at 1:54 pm

      Great news!

  5. Diana on January 7, 2017 at 12:46 pm

    Tried this, and absolutely loved it. That curry paste is so good. It has so much flavour compared to anything you would buy in a shop. So easy to make also. I put loads of curry paste in, and added shiitake mushrooms along with the sweet potato and runner beans. Best thing I’ve ever made. Thanks for the recipe!

    • Niki on January 25, 2017 at 1:04 pm

      Hi Diana
      I’m so glad you liked it.
      Love your additions too.
      Love Niki xx

  6. Cassie on October 26, 2016 at 11:47 pm

    Beautiful recipe. I LOVE Massaman curry and I think it should be more popular! But then again, all Thai curries are delicious!

    • Niki on January 25, 2017 at 1:04 pm

      Totally with you there Cassie!!

  7. Amaryllis @ The Tasty Other on October 24, 2016 at 2:44 pm

    Love the recipe and the photos are stunning! Can’t wait to give a try, NIki, thanks for sharing it! x

    • Niki on January 25, 2017 at 1:05 pm

      Aww thank you!
      So glad you like them.
      Love Niki xxx

  8. Rebecca on September 25, 2016 at 9:48 pm

    this looks great! I’ve been looking for a homemade massaman recipe, and I’m really excited to try it out.One question, though. By, “3/4 cup paste,” do you mean tamarind paste?

    • Niki on September 28, 2016 at 7:21 pm

      Hey Rebecca
      So glad you like it!
      It’s actually 3/4 cup of the massamam paste.
      Let me know what you think.
      Best wishes
      Niki xxx

  9. Catherine on September 25, 2016 at 9:13 pm

    Hi, looking forward to trying this. Could I ask what the 3/4 cup paste refers to (second last ingredient for curry paste)? Thanks!

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