Sweet Potato Massaman Curry Recipe

How to Make Sweet Potato Massaman Curry


  1. Preheat oven 150°C (or 130°C fan-forced). Season beef with salt and pepper. Heat 2 teaspoons of oil in an ovenproof casserole dish over a high heat. Brown beef in 3 batches: add one third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef.
  2. Reduce heat to medium. Add remaining 2 teaspoons of oil and the onion. Cook, stirring occasionally for 3 minutes or until soft. Add cinnamon, coconut and curry paste. Cook, stirring 1 minute. Add the coconut milk and stock. Return the beef and any juices,  bring to simmer. Press a piece of baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours.
  3. Carefully remove casserole dish from oven. Stir in the sweet potato pieces. Cover with paper and lid and cook, in oven a further 1½ hours until sweet potato is tender. Combine fish sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with jasmine rice.

Tip: If you don’t have a cast iron casserole dish suitable for both stovetop and oven, cook steps 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.

Note: This curry will keep 3-4 days in a ceramic or glass dish in the fridge.

Recipe: Courtesy of Horticulture Innovation Australian Limited.