Venison and Sweet Potato Massaman Curry
By OcadoLife
Published on 24 October 2025
A lighter spin on a Thai favourite, this purse-friendly Venison and Sweet Potato Massaman Curry by OcadoLife recipe editor Lauren Hoffman is made with dinky, ready-prepped venison meatballs to save you time and effort. On the table in just 20 minutes, it’s a must-try midweek dinner.
Time and servings
20 minsTotal time
6Servings
2 minsPrep time
18 minsCooking time
Ingredients
- 1 tsp olive oil
- 3 heaped tbsp frozen chopped onions
- 350g diced sweet potato
- 1 (77g) pot (frozen) Thai massaman curry paste
- 1 tbsp crunchy peanut butter
- 400ml reduced-fat coconut milk
- 200ml beef stock
- 300g venison meatballs
- 220g baby spinach
- 300g brown long-grain rice, cooked (optional)
Method
Step 1
Heat the olive oil in a large pan over medium-high heat, add the frozen chopped onions, diced sweet potato and curry paste; cook for 5 mins, stirring frequently.Step 2
Stir in the peanut butter, followed by the coconut milk and beef stock. Drop in the venison meatballs, then partially cover and cook for 10 mins, until the sweet potato is soft and the liquid has reduced a little.Step 3
Lift the lid and scatter over the baby spinach; cover and cook for 2 mins more, then stir the wilted leaves into the curry. Serve with cooked long-grain rice, if liked.