LIVE 24-SEVEN - RECIPE MASSAMAN CURRY


By Nikki Webster, Founder of Rebel Recipes - Serves 2-4 Prep time: 20 minutes / Cook time: 30 minutes


INGREDIENTS:


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


Curry: 1 can of reduced fat coconut milk 3/4 cup of curry paste


1 can of 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


Topping: Toasted peanuts Handful of shallots thinly sliced Fresh coriander


INSTRUCTIONS:


1. Pop all the paste ingredients into a food processor or high speed blender and blitz until you get a paste


2. Add the coconut milk, water and curry paste to a large saucepan and mix throughly. Bring to a boil and then reduce to a simmer


3. Add in the sweet potatoes and simmer for 10 minutes 4. Add the peppers and green beans and simmer for a further 10 minutes


5. Ladle into bowls and top with lots of crushed peanuts, sliced shallots and fresh coriander


SWEET POTATO


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