Photo by sofia inductgroup on Unsplash
Thai Massaman Sweet Potato and Peanut Curry
Massaman curry paste fried with coconut milk, simmered with sweet potato and aubergine, served with jasmine rice.
- 600 g sweet potatoes
- 400 ml coconut milk
- 3 tbsp massaman curry paste
- 100 g roasted peanuts
- 200 g jasmine rice
- 1 whole aubergine
- 200 g green beans
- 2 tbsp palm sugar
- 1 tbsp tamarind paste
- 2 tbsp fish sauce
- 20 g thai basil
- 2 whole lime
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear. Cook in rice cooker or pot with 350ml water for 18 minutes. Let stand 5 minutes.
- Step 2
Peel sweet potatoes and cut into 3cm chunks. Cut aubergine into similar sized pieces. Trim green beans.
- Step 3
Heat 3 tbsp thick coconut cream from top of tin in large pan over medium heat for 2 minutes.
- Step 4
Add massaman curry paste and fry for 3-4 minutes until fragrant and oil separates.
- Step 5
Add sweet potato chunks and stir to coat. Cook for 5 minutes until edges start to soften.
- Step 6
Pour in remaining coconut milk and 200ml water. Bring to gentle simmer.
- Step 7
Add palm sugar, tamarind paste and fish sauce. Simmer for 15 minutes until sweet potatoes are tender.
- Step 8
Add aubergine and green beans. Cook for 8-10 minutes until vegetables are tender but still have bite.
- Step 9
Stir in half the peanuts and most of thai basil leaves. Taste and adjust seasoning.
- Step 10
Serve over jasmine rice, garnished with remaining peanuts, thai basil and lime wedges.
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