Sweet Potato Massaman Curry

I’ve been wanting to post a massaman curry recipe for a while now.

In fact, I do not know why I haven’t, as it’s one of my all-time favourite curries.

The first time I tasted this amazing curry was in Thailand many years ago, and I was just blown away by its delicious sweet peanutiness.

It’s 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 it’s a classic Thai ingredient. Don’t worry, it’s really easy to make your own and despite 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 an extra crunch and amazing flavour.

My friend loved it, by the way, and I really hope you do too!

Love, Niki xx