Massaman Sweet Potato and Peanut Curry
A rich, mild curry with Persian influences featuring sweet potatoes, peanuts, and warm spices.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 tablespoons Massaman curry paste
- 14 ounces Coconut milk (full fat)
- 2 large Sweet potatoes, peeled and cubed
- 1/2 cup Roasted unsalted peanuts
- 1 medium Yellow onion, sliced
- 1 cup Vegetable broth
- 2 tablespoons Fish sauce (or soy sauce for vegan)
- 1 1/2 tablespoons Palm sugar or brown sugar
- 1 tablespoon Tamarind paste
- 1 piece Cinnamon stick
- 2 whole Star anise(optional)
- 2 tablespoons Vegetable oil
Instructions
- 1
Heat the vegetable oil in a large pot or wok over medium heat, then add the Massaman curry paste and fry for 2 minutes until fragrant.
- 2
Scoop out the thick cream from the top of the coconut milk can and stir it into the paste until the oil begins to separate.
- 3
Add the cubed sweet potatoes and sliced onions to the pot, stirring to coat them thoroughly with the curry mixture.
- 4
Pour in the remaining coconut milk and the vegetable broth, then add the cinnamon stick and star anise.
- 5
Bring the liquid to a gentle simmer, cover the pot, and cook for 15-20 minutes until the sweet potatoes are fork-tender.
- 6
Stir in the fish sauce, palm sugar, and tamarind paste to achieve the signature balance of salty, sweet, and sour flavors.
- 7
Add the roasted peanuts and simmer uncovered for another 5 minutes to thicken the sauce slightly.
- 8
Remove the whole spices and serve hot over jasmine rice, garnished with extra peanuts if desired.
Ratings & Reviews
No ratings yet
