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sweet potato massaman curry with pickled pineapple, green beans and served with rice noodles

Sweet Potato Massaman with Pickled Pineapple

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

In this veg-packed Sweet Potato Massaman with Pickled Pineapple recipe from food stylist and Good Food Fast author Emily Jonzen, shortcut ingredients speed things up without skimping on flavour. This leaves you time to mix up a quick pickle to serve alongside the curry, to cut through the richness. If you’ve any pickle leftover, it makes a great fruity salsa for tacos.
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  • 200g rice noodles
  • 40g unsalted roasted peanuts, roughly chopped
  • 60g thai red curry paste
  • 1 tin reduced-fat coconut milk
  • 350g diced sweet potato
  • 350g fresh pineapple chunks
  • 1 tbsp rice vinegar
  • 1 lime, juice
  • 1 pinch chilli flakes
  • 180g trimmed fine green beans, halved
  • 1 tbsp fish sauce (or vegetarian version if required)
  • 2 salad onions, trimmed, finely sliced


Step 1

Put the noodles in a heatproof bowl and cover with boiling water. Soak for 10 mins or until softened; drain well.

Step 2

Meanwhile, toast the peanuts in a large, dry, high-sided pan for 1 min. Remove half, crush and set aside.

Step 3

Add the curry paste and 1tbsp of coconut milk to the pan with the chopped peanuts; cook for 1-2 mins, stirring regularly. Add the remaining coconut milk with 200ml water, bring to a simmer, then add the sweet potato and leave to simmer for 10 mins.

Step 4

Meanwhile, toss the pineapple, rice vinegar, lime juice and chilli flakes together in a bowl.

Step 5

Add the beans to the curry; simmer for 2-3 mins, until all the veg is tender. Add the fish sauce and season to taste.

Step 6

Top the curry with the crushed peanuts and salad onions. Serve with the noodles and pickled pineapple.

Tips or serving suggestions

530cals, 2 veg portions, 12g fat (7g saturated), 12g protein, 89g carbs, 16g sugars, 7g fibre, 0.7g salt

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