Thai Massaman Chickpea Braise with Sweet Potato & Peanuts
Braise with massaman curry paste, coconut milk and sweet potato, simmered with chickpeas, peanuts, lime and fish sauce.
- 400 g tinned chickpeas
- 300 g sweet potato
- 400 ml coconut milk
- 30 g massaman curry paste
- 60 g roasted peanuts, unsalted
- 2 medium shallots
- 2 clove garlic cloves
- 1 whole lime
- 2 tsp fish sauce
- 5 g palm sugar
- 1 tbsp vegetable oil
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Peel and cut sweet potato into 2cm cubes. Drain and rinse tinned chickpeas.
- Step 2
Slice shallots thinly. Mince garlic.
- Step 3
Heat oil in a large saucepan over medium heat. Add shallots and garlic, cook 2 minutes until fragrant.
- Step 4
Stir in massaman curry paste and cook 1–2 minutes, stirring constantly, until darkened and aromatic.
- Step 5
Pour in coconut milk, stirring to combine. Add sweet potato cubes and chickpeas.
- Step 6
Bring to a simmer over medium heat. Cook 15–18 minutes, stirring occasionally, until sweet potato is tender.
- Step 7
Roughly chop peanuts. Add to pan along with fish sauce and palm sugar. Stir well.
- Step 8
Simmer 2–3 minutes more. Taste and adjust seasoning with lime juice, fish sauce or sugar as needed.
- Step 9
Serve in bowls, garnished with fresh coriander and lime wedges on the side.
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