Massaman curry with sweet potato

By: Randi Glenn
From: Thrive on Five
Serves: 2
Photographer: Dan Jones

A mildly spiced Thai dish with Malaysian influences, this is a rich, colourful alternative to a Thai green curry. We use a great massaman curry paste, so this is very easy to make (it also works brilliantly with beef). For a hotter curry, just add more paste or include some chopped red chillies.

Ingredients

Quantity	Ingredient
2 tablespoons	vegetable oil
2 tablespoons	massaman curry paste, (we use Thai Taste brand)
1	large red onion, chopped, (160g)
160g	sweet potato, cut into 2cm cubes
160g	chestnut mushrooms, cut into bite-sized pieces
1	red pepper, chopped, (160g)
	small aubergine, cut into 2cm cubes, (160g)
300ml	vegetable stock
50g	creamed coconut
1/2	lime, juiced, or to taste
1 teaspoon	palm sugar, or to taste
a few leaves	thai holy basil

Method

Heat the oil in a heavy-based saucepan and fry the curry paste, stirring constantly, for about one minute. Add the onion, sweet potato and 3 tbsp of water and fry for another five minutes, stirring constantly.
Add the rest of the vegetables and make sure everything is coated with the curry paste.
Pour in the stock and simmer, uncovered, for about 25 minutes until all the vegetables are cooked. Add the creamed coconut and season with the lime juice and palm sugar to taste.
Take off the heat and serve with a small sprinkling of chopped Thai holy basil, but not too much as you don’t want the herb to overpower the dish.

Tags:: Healthy; five a day

Massaman curry with sweet potato

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