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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
mins
Cook time:
30
minutes
mins
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.
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