HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Massaman Rice (v)
Thai Massaman Rice (v)

Thai Massaman Rice (v)

with Roasted Aubergine & Mushrooms

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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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Chestnut Mushrooms

1 bunch(es)


1 unit(s)


1 pack(s)

Green Beans

150 grams

Basmati Rice

1 bag(s)

Cashew Nuts


1 tin(s)

Coconut Milk

1 pot(s)

Massaman Curry Paste

1 sachet

Peanut Butter


½ unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2397 kJ
Energy (kcal)573 kcal
Fat25.0 g
of which saturates17.0 g
Carbohydrate72 g
of which sugars7.0 g
Protein15 g
Salt2.03 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Frying Pan
Small Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!