Massaman Thai Curry combines warm, savory flavors with subtle spicy heat and rich, creamy coconut. Hearty sweet potatoes and yams pair with sugar snap peas for a colorful, comforting plant-based stew. This is a healthy, oil-free weeknight dinner that will transport you to a far-off land.
To make the Spicy Massaman Oil-Free Thai Curry: In a wide pan, saute the onion and carrot over medium heat until starting to brown around the edges, about 7 minutes. Add the Massaman Thai Curry paste. Cook until aromatic, 1 to 2 minutes. Add the water, sweet potato, and yam. Cover, bring to a boil, and reduce to simmer. Cook until the sweet potato and yam are tender, about 5 minutes. Be careful not to overcook, as you don’t want them to get mushy.
Remove the lid. Add the coconut milk and sugar snap peas. Simmer until the snap peas are tender, 1-2 minutes. Taste to adjust seasoning.
Ladle into serving bowls. Garnish with chopped peanuts. Serve immediately.