Thai Massaman Chickpea Braise with Sweet Potato and Peanuts
Massaman chickpea braise simmered with coconut milk, massaman curry paste, sweet potato, and finished with peanuts.
- 400 g tinned chickpeas
- 300 g sweet potato
- 400 ml coconut milk
- 30 g massaman curry paste
- 60 g roasted peanuts
- 150 g onion
- 2 whole garlic clove
- 1 whole fresh lime
- 200 ml vegetable stock
- 2 tsp fish sauce
- 10 g palm sugar
- 15 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 chickpeas.
- Step 2
Slice onion into wedges. Mince garlic.
- Step 3
Heat a large saucepan or wok over medium heat. Add massaman curry paste and cook 1 minute, stirring constantly, until fragrant.
- Step 4
Add coconut milk slowly, stirring to combine with paste. Simmer 2 minutes.
- Step 5
Add vegetable stock, chickpeas, sweet potato, onion and garlic. Bring to a simmer.
- Step 6
Reduce heat to low and braise 20 minutes, stirring occasionally, until sweet potato is tender.
- Step 7
Stir in roasted peanuts, fish sauce and palm sugar. Simmer 3 minutes more.
- Step 8
Squeeze lime juice into braise. Taste and adjust seasoning with additional fish sauce or lime as needed.
- Step 9
Garnish with fresh coriander and serve over jasmine rice or with flatbread.
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