Thai Massaman Rice, Roasted Aubergine and Mushrooms
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 organic coconut milk with the fresh tanginess of coriander and lime. It’s so good it should be made a saint!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
1 punnet(s)
Chestnut Mushrooms
2 tbsp
Coriander
1 unit(s)
Aubergine
½ unit(s)
Green Beans
1 cup(s)
Basmati Rice
2 tbsp
Cashew Nuts
(ContainsNuts)1 tbsp
Massaman Curry Paste
200 milliliter(s)
Coconut Milk
1.5 tbsp
Peanut Butter
(ContainsPeanuts)½ unit(s)
Lime
Boil a pot of 700ml (exactly) of water in a pot with 1/2 tsp of salt, and pre-heat your oven to 200 degrees. Roughly chop the chestnut mushrooms. Roughly chop the coriander. Chop the aubergines lengthways into about 8 strips then chop into 3cm chunks. Remove the ends of the green beans and chop into thirds.
Put the rice into the 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 the aubergine evenly in 3 tbsp of olive oil. Sprinkle over 1/2 tsp of salt and a generous amount of black pepper. Tip onto a baking tray and cook on the top shelf of the oven until slightly crispy (20 mins).
Heat a non-stick frying pan on medium-high heat. Without adding oil, put your cashews in the pan. Leave them for around 5 mins, shaking the pan constantly, to brown, then remove to one side. Tip: Watch your nuts like a hawk as they can burn easily.
Add 1 tbsp of oil to the empty frying pan together with the massaman curry paste. Stir the paste for 1 minute and then add the coconut milk and chestnut mushrooms. Once the coconut milk comes to the boil add the green beans and the peanut butter and turn the heat to low. Gently simmer for 10 mins.
Add the roasted aubergine into the curry mixture.
Fluff up your rice with a fork and add it to the pan with the massaman mixture in it. Gently fold the rice and three-quarters of the coriander into the sauce. Squeeze over the juice of the lime. Serve into bowls and garnish with the remaining coriander and cashews.