This is one of those meals that you can make as easy or as difficult as you like. It’s also one of those meals that’s insanely comforting and spicy without being chilli hot. Tender pieces of sweet potato, bright green spinach, fragrant creamy curry and crunchy golden peanuts. Yum.
When i say this can be as easy or as difficult as you like I”m talking about the paste. I always make my own because, fructose. When i’m eating at home I try to eat as little onion as possible and most pre made pastes have it. But if you don’t have that issue, take the easy way and buy one. If you have time, and even if you don’t have a restrictive food intolerance, do try making your own. It’s amazing. So much yummier and fresher in flavour.
I used this recipe, I replaced the shallots with a shallot sized piece of ginger and also added some coriander root, because I hate wasting such a flavoursome part of the herb.
But back to how good this curry is. It’s so good. The caramelized flavour (because all the paste ingredients in massaman are roasted/toasted) works so well with the sweet potato. As does the creaminess of the curry. Finishing it with the toasted peanuts and crisp bean shoots adds another layer of texture. Amazing.
I use coconut cream and water mixed together as it’s an economical way of getting the right amount of liquid. You could use 2 cans of coconut milk.
4 small-medium sweet potatoes
4 cups spinach leaves, well washed
1.5 Tbs massaman curry paste
1 400ml can of coconut cream
1 tsp fish sauce
2 cups cooked brown rice (or more if you’re hungry)
1 birdseye chilli, finely sliced
1/2 cup or coriander leaves
1/4 cup finely chopped spring onion
1/2 cup roasted peanuts
1 cup beanshoots
1 lime, quartered
Heat oil in the bottom of a heavy based deep sided fry pan or a saucepan. Add curry paste and stir for a couple of minutes until very fragrant. Add the sweet potato and stir until it is well coated. Add the coconut cream, refill the empty can with water and add that too. Bring to a boil then turn down to a simmer. Simmer for 15-20 minutes or until the sweet potato is just tender, but not mushy.
Turn off the heat and stir through the washed spinach. Add fish sauce, taste to check seasoning.
Serve with brown rice and topped with the chilli, coriander, peanuts and beanshoots and lime to squeeze over just before eating.