Thai Massaman Curry with Sweet Potato and Peanuts
Massaman curry simmering sweet potato and tofu in coconut milk with massaman curry paste, onion, garlic, and peanuts.
- 300 g sweet potato
- 200 g firm tofu
- 400 ml coconut milk
- 30 g massaman curry paste
- 1 medium onion
- 2 cloves garlic cloves
- 50 g roasted peanuts
- ½ whole lime
- 2 tsp fish sauce
- 5 g palm sugar
- 1 tbsp vegetable oil
- 150 g jasmine rice
- 10 g fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cut sweet potato into 2 cm cubes. Press tofu between paper towels for 10 minutes, then cut into 2 cm cubes.
- Step 2
Cook jasmine rice in boiling salted water for 12 minutes, then drain.
- Step 3
Finely chop onion and garlic. Heat oil in a large pan over medium heat.
- Step 4
Add onion and cook for 4 minutes until softened. Add garlic and massaman curry paste, stir for 1 minute.
- Step 5
Add sweet potato cubes and stir to coat with curry paste. Cook for 2 minutes.
- Step 6
Pour in coconut milk and bring to a simmer. Add tofu cubes and cook for 12 minutes until sweet potato is tender.
- Step 7
Stir in roasted peanuts, fish sauce, and palm sugar. Simmer for 3 minutes.
- Step 8
Squeeze lime juice into the curry and taste for balance. Adjust seasoning as needed.
- Step 9
Serve over jasmine rice, garnished with fresh coriander.
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