Sweet Potato Massaman Curry (Vegan)
I’ve been wanting to post a massaman curry recipe for a while now, in fact I have no idea why I haven’t as its one if my all time favourite curries.
The first time I tasted this amazing curry was in Thailand many many years ago and I was just blown away by its delicious sweet peanuttiness. Easily my favourite Thai curry and that’s saying something.
I made this one last weekend as my friend Lisa was over for the weekend, as she’s basically got the same taste in food and lover of spicy food so I thought that she’d love this.
You can of course buy a massaman curry paste from the supermarket but I always think fresh tastes better and the bought ones usually contain fish sauce as its a classic Thai ingredient. Don’t worry it’s really not difficult to make your own and dispite a longer list of ingredients it’s just a matter of popping them all in your processor and blitzing!
The amount below makes more than you need but you can keep it in the fridge and use it for stir fries, soups etc.
I swapped the classic potatoes for sweet potatoes to make the curry more nutritious and I think their sweet flavour works perfectly here. And of course you need to top your curry with handfuls of toasted peanuts, fresh coriander and sliced shallots for extra crunch and amazing flavour.
My friend loved it by the way and I really hope you do too!
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 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
- 1 can reduced fat coconut milk
- 3/4 cup curry paste
- 1 can water (after you’ve poured in the coconut mlk)
- 2 medium sweet potatoes chopped into cubes
- 2 cup chopped red peppers
- 1 cup green beans chopped
- Toasted peanuts
- Handful shallots thinly sliced
- Fresh coriander
- 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 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.