Sweet Potato Coconut Massaman Fish Curry

by Sarah on February 28, 2014 · 3 comments

On (What I Ate) Wednesday, I mentioned this Sweet Potato Massman Fish Curry I whipped up–literally, using an immersion blender–last week. When I say “whipped up,” however, I mean, “had been thinking about making for months and then finally reached an epic level of work avoidance and decided to make it.”IMG_20140222_201652

I have a sticky note on my computer–a digital sticky, not a ‘Burger breaks up with Carrie’ sticky–where I type random flavor combinations, recipe ideas, or links that I find while browsing online or watching TV. (This is what most of y’all use Pinterest for, I realize, but I still can’t figure that ish out.)grilledopa_sticky

During an episode of the past season of Top Chef, Louis made a dish of Grilled Opa with Sweet Potato Coconut Sauce, and while it wasn’t  winner on the show, the idea of a sweet potato coconut sauce was.960x595

And when I think of coconut sauce, I think of coconut milk.IMG_4986 (1024x683)

And when I think of coconut milk, I think of Brittany.

(Well, her Thai curries. Which she makes a lot.)


And when I go to visit Brittany, I end up buying curry paste.maesri_masaman_c

So putting all of this together just made sense.

IMG_4974 (1024x683)

Delicious,IMG_4995 (1024x683)


sense.IMG_20140225_161907 (1024x576)

Sweet Potato Coconut Massaman Fish Curry

Serves 4-6

  • 1 cup frozen chopped leeks or freshly chopped sweet onion
  • 1 can massaman curry paste (like Maesri)
  • 1 can light coconut milk
  • 2 cups roasted, mashed sweet potato
  • 1 cup water, or as needed
  • 4 fillets of white, flaky fish (such as tilapia)
  • juice of one lime

jasmine or brown rice, for serving

  1. Preheat oven to 350 degrees.
  2. In a large sauce pan or frying pan with a high edge, cook leeks or onions in a bit of coconut oil over medium heat.
  3. As leeks or onions begin to soften, stir in curry paste.
  4. Allow to cook 3-5 minutes, then pour in coconut milk to the pan.
  5. While leeks cook, put fish into the oven to par-bake.
  6. Add sweet potato to the coconut curry mixture.
  7. Using a hand or immersion blender, mix in sweet potatoes, adding water in small increments until mixture is relatively smooth.
  8. Remove fish from oven and flake into curry mixture.
  9. Serve over rice.
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Katie @ Talk Less, Say More February 28, 2014 at 8:52 am

YUM!!! I need to visit both you and brittany so you guys can make me some delicious curry! :)

Laura @ Sprint 2 the Table February 28, 2014 at 2:54 pm

Mmmmm…now I want Indian for dinner! I keep a note in my phone of ideas. Adding Opa to the note… that’s a fish I’ve yet to try!

Heather @ Kiss My Broccoli March 7, 2014 at 1:06 pm

Ohhhhhhh! I need this! Good thing I’ve got a trip to the international grocery store on the to-do list next weekend…one can of curry paste WILL be mine!

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