Thai Massaman Rice

Name: Thai Massaman Rice with Roasted Aubergine and Mushrooms
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Chestnut Mushrooms; ½ Coriander; 300 Water; 1 Aubergine; ½ Green Beans; 150 Basmati Rice; 25 Cashew Nuts; 1 Massaman Curry Paste; 200 Coconut Milk; 1.5 Peanut Butter; ½ Lime

with Roasted Aubergine and Mushrooms

Recipe Development TeamPublished on February 08, 2017

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In the world of curry, as in the world of cowboys, there are the good, the bad and the ugly. Amongst the bad ones are those that sit there innocuously on your plate, not saying boo to a goose, but loaded with enough chilli to take down a rhino. As for the ugly, you need only go to the local take-away. For this Thai massaman rice we combined the creaminess of peanut butter (our secret ingredient!) and coconut milk with the fresh tanginess of coriander and lime. It’s so good it should be made a saint!

Tags:

Extra spicy

•Vegan

•Veggie

Allergens:

Nuts

•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Chestnut Mushrooms

Coriander

Aubergine

(May contain traces of: Celery)

Green Beans

150

Basmati Rice

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Massaman Curry Paste

200

Coconut Milk

1.5

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

Lime

Not included in your delivery

300

Water

Nutritional information

Energy (kcal)659 kcal

Energy (kJ)2757 kJ

Fat32 g

of which saturates18 g

Carbohydrate73 g

of which sugars8 g

Protein18 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Baking Tray

•Pan

•Bowl

Cooking Instructions and Tips

Boil a pot of water (amount specified in the ingredient list) with a pinch of salt, and preheat your oven to 200 degrees. Roughly chop the chestnut mushrooms and the coriander. Cut the aubergine in half lengthways, then each half into four strips. Chop widthways into 3cm chunks. Remove the ends off the green beans and chop into thirds.

Add the rice to your pot of boiling water. Cover with a tight lid and place on the lowest heat for 10 mins. Take the pot off the heat to rest for 10 mins. Tip: Do not lift the lid from the pot at all during cooking and resting.

Coat your aubergine evenly in a splash of olive oil. Sprinkle over a pinch of salt and a generous amount of black pepper. Pop onto a baking tray lined with baking paper and cook on the top shelf of your oven for 20 mins or until slightly crispy.

Heat a non-stick frying pan on medium-high heat. Without adding any oil, put the cashew nuts in the pan for around 5 mins, shaking the pan constantly, until your cashew nuts are brown, then remove to one side. Tip: Watch your nuts like a hawk as they can burn easily.

Add a splash of oil to the now empty frying pan together with the massaman curry paste. Stir your paste for 1 minute and then add the coconut milk and mushrooms. Once your coconut milk comes to the boil, add your beans and peanut butter and turn the heat to low. Simmer gently for 10 mins.

Add your roasted aubergine to your curry mixture.

Fluff up your rice with a fork and add it to the pan with your curry mixture. Gently fold in your cooked rice and three-quarters of your coriander. Squeeze over some lime juice and stir in. Serve into bowls and garnish with your remaining coriander and cashew nuts.