Women's Health Australia - - FOOD HUB -


A good Thai massaman curry should be spicy, sour and nutty. It usu­ally in­cludes fish sauce and peanuts, but I’ve swapped these for tamarind paste and cashew nuts. Plus, roast­ing the sweet potato once you’ve tossed it in the spices gives the fin­ished dish an aro­matic flavour and lots of tex­ture. ◆ 4 sweet pota­toes, cut into 2.5cm pieces

◆ 400ml co­conut milk

◆ 150g cashew nuts

◆ 1 tbs tamarind paste

◆ Juice of 3 limes


◆ 2 shal­lots

◆ 2 lemon­grass sticks

◆ 2 gar­lic cloves

◆ A thumb-sized piece fresh root ginger ◆ 2 tsp dried chilli flakes

◆ 1 tsp ground co­rian­der

◆ 1 tbs ground cu­min

◆ 1 tsp ground cloves

◆ 1 tsp ground car­damom

◆ 1 tsp flaked sea salt

◆ 1 tsp cracked black pep­per


◆ Quinoa

◆ Fresh co­rian­der leaves ◆ Lime wedges

1. Pre­heat the oven to 200°C.

2. To make the curry paste, put the shal­lots, lemon­grass, gar­lic and fresh ginger in a food pro­ces­sor and blitz to a paste. (You can also pound the in­gre­di­ents with a mor­tar and pes­tle.) Trans­fer to a bowl, add the rest of the paste in­gre­di­ents and mix well.

3. Add the sweet pota­toes to the paste and toss to coat. Spread out on a bak­ing tray and roast for 25–30 mins un­til the sweet pota­toes are cooked but still firm to the touch.

4. Trans­fer the sweet pota­toes to a saucepan and add the co­conut milk and half of the cashew nuts. Bring just to the boil, then sim­mer for 10–15 mins un­til the sweet pota­toes are very soft. Add the tamarind paste and lime juice and stir to com­bine.

5. While the curry is sim­mer­ing, toast the re­main­der of the cashew nuts in a dry fry­pan. Chop them roughly.

6. Sprin­kle the curry with toasted cashews for crunch and serve with the quinoa, co­rian­der leaves and lime wedges for squeez­ing over the top.

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