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.”
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.)
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.
And when I think of coconut milk, I think of Brittany.
And when I go to visit Brittany, I end up buying curry paste.
So putting all of this together just made sense.
Sweet Potato Coconut Massaman Fish Curry
- 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
- Preheat oven to 350 degrees.
- 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.
- As leeks or onions begin to soften, stir in curry paste.
- Allow to cook 3-5 minutes, then pour in coconut milk to the pan.
- While leeks cook, put fish into the oven to par-bake.
- Add sweet potato to the coconut curry mixture.
- Using a hand or immersion blender, mix in sweet potatoes, adding water in small increments until mixture is relatively smooth.
- Remove fish from oven and flake into curry mixture.
- Serve over rice.