Thai Massaman Style Aubergine and Mushroom Curry
with Rice
- May contain traces of allergens
- Celery
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!
Ingredients
150 grams
Closed Cup Mushrooms
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 unit(s)
Aubergine
(May contain traces of: Celery)
150 grams
Basmati Rice
25 grams
Cashew Pieces
50 grams
Massaman Curry Paste
200 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
1 pot(s)
Peanut Butter
Not included in your delivery
300 milliliter(s)
Water for the Rice
Instructions
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, 1-2 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 in bowls with the curry on top, a scatter over the cashews and remaining coriander and enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, flavourful curry; some found it mild and suggested adding extra chilli for more heat.
- Ease of prep: Reviewers praised the simple preparation, with clear instructions making it easy to follow and quick to make.
- Suggestions: Consider adding prawns, spinach, or green beans for variety; some recommend reducing water for a thicker sauce.
- Next-day meals: The curry keeps well, with leftovers reportedly just as delicious when reheated for lunch the next day.
- Texture: Roasting the aubergine adds a nice touch; cashews provide a satisfying crunch to balance the creamy sauce.
