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- Sweet Potato Massaman with Pickled…

Sweet Potato Massaman with Pickled Pineapple
Prep time:
Cook time:
Serves: 4
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Ingredients
- 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
Method
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
Shop the ingredients
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Ocado Limes 5 per pack
5 per pack£1.09
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Other
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KP Unsalted Peanuts 250g
250g£3
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Blue Dragon White Rice Vinegar 150ml
150ml£2.35
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