Thai Massaman Rice (v)
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Thai Massaman Rice (v)

Thai Massaman Rice (v)

with Roasted Aubergine & Mushrooms

The secret ingredient in tonight's dinner is peanut butter! Along with the coconut milk it brings a richness and creaminess to temper the chilli fire. You don't see massaman dishes on Thai menus as often as the standard red or green curries so it's worth knowing how to knock one up yourself.

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

25

Massaman Curry Paste

200

Coconut Milk

150

Green Beans

150

Basmati Rice

1

Aubergine

(May contain Celery)

150

Chestnut Mushrooms

½

Lime

1

Peanut Butter

25

Cashew Pieces

1

Coriander

Not included in your delivery

300

Water for the Rice

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Nutritional information

Energy (kcal)573 kcal
Energy (kJ)2397 kJ
Fat25 g
of which saturates17 g
Carbohydrate72 g
of which sugars7 g
Protein15 g
Salt2.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Baking Tray
Aluminum Foil
Grill Pan
Small Bowl
Slotted Spoon
Bowl
Fork

Instructions

Do the Prep
1

Preheat your oven to 200°C. Put a large saucepan of water (amount specified in the ingredient list) with a pinch of salt on to boil for the rice. Roughly chop the chestnut mushrooms. Roughly chop the coriander (stalks and all). Remove the stalk top from the aubergine, halve lengthways and chop into 3cm chunks. Trim the tops from the green beans and chop into thirds.

Cook the Rice
2

When the water is boiling, add the basmati rice and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Roast the Aubergine
3

Meanwhile, put the aubergine on a lined baking tray and drizzle with olive oil. Sprinkle over a pinch of salt and a generous amount of black pepper. Roast on the top shelf of your oven until golden and slightly crispy, 10-12 mins.

Toast the Nuts
4

Put a frying pan on medium-high heat (no oil). Add the cashew nuts. Cook, shaking the pan constantly until the nuts are lightly browned, 3-4 mins. Then place in a small bowl and set aside. TIP: Watch your nuts like a hawk as they can burn easily.

Cook the Curry
5

Turn the heat down to medium and add the coconut milk and massaman curry paste to your now empty frying pan. TIP: Add less paste if you don't love heat! Stir to make sure they are combined, then add the mushrooms. Bring to the boil and add the green beans and peanut butter. Stir and turn the heat to low. Gently simmer for 10 mins. Once the aubergine is cooked, remove from your oven and add to the curry sauce.

Finish and Serve
6

Fluff up the rice with a fork and add it to the curry along with three-quarters of the coriander. Add a squeeze of lime juice - taste and add more if you like things zingy! Serve in bowls and garnish with the cashew nuts and the remaining coriander. Enjoy!