Sweet Potato Massaman Curry

This lovely Thai curry is amazing – deliciously sweet peanut massaman – made with sweet potatoes to make the curry more nutritious.

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 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 peanutiness. 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!

Sweet potato massaman curry

Sweet Potato Massaman Curry

This lovely Thai curry is amazing - deliciously sweet peanut massaman - made with sweet potatoes to make the curry more nutritious.
Prep time: 20 minutes
Cook time: 30 minutes
2-4 servings
5 from 5 votes

Ingredients

For the 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

To make the curry

  • 1 can reduced fat coconut milk
  • 3/4 cup curry paste
  • 1 can water after you’ve poured in the coconut milk
  • 2 medium sweet potatoes chopped into cubes
  • 2 cup chopped red peppers
  • 1 cup green beans chopped

For the toppings

  • Toasted peanuts
  • Handful shallots thinly sliced
  • Fresh coriander

Instructions

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

More Recipes with Sweet Potatoes, Peppers or Green Beans

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13 Responses

  1. 5 stars
    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.

    Catherine

  2. 5 stars
    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!

  3. 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?

  4. 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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