HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Massaman Style Aubergine And Mushroom Curry
Thai Massaman Style Aubergine and Mushroom Curry

Thai Massaman Style Aubergine and Mushroom Curry

with Rice

Read more

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. Enjoy!


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

150 grams

Closed Cup Mushrooms

1 bunch(es)


1 unit(s)

Garlic Clove

½ unit(s)


1 unit(s)


150 grams

Basmati Rice

25 grams

Cashew Nuts


50 grams

Massaman Curry Paste

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


1 pot(s)

Peanut Butter


100 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2895 kJ
Energy (kcal)688 kcal
Fat34.5 g
of which saturates18.0 g
Carbohydrate77 g
of which sugars9.0 g
Protein17 g
Salt2.62 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Thinly slice the mushrooms. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces.


Pop the aubergine pieces on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and tender, 20-25 mins.


Pour the water (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Heat a large frying pan over medium heat (no oil!) Once hot, add the cashew pieces and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove to a bowl and set aside. Pop your pan back on medium heat and add a drizzle of oil.


Add the mushrooms to the frying pan, season with salt and pepper and stir fry until golden brown, 3-4 mins. Add the garlic and massaman paste and stir together and cook for 1 minute. Then pour in the coconut milk, water (see ingredients for amount), vegetable stock powder and peanut butter. Stir to combine and bring to the boil, reduce the heat to medium low and simmer until the mixture has reduced by half, 6-8 mins.


Once the aubergine is cooked, remove from your oven and add to the sauce. Once the sauce is cooked, remove from the heat, squeeze in the lime juice and stir in half the coriander. Season to taste with salt, pepper and more lime juice if needed. Fluff up the rice and stir through the lime zest. Serve the rice in bowls with the curry on top, and sprinkle over the cashews and remaining coriander. Enjoy!