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Thai Mussaman Rice

Thai Mussaman Rice

Thai Mussaman Rice with Roasted Aubergine and Chestnut 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. Enjoy!

Tags:
Vegan
Veggie
Allergens:
Nuts
Peanut

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 time
DifficultyMedium

Ingredients

serving amount

1

Chestnut Mushrooms

½

Coriander

1

Aubergine

(May contain Celery)

½

Green Beans

150

Basmati Rice

25

Cashew Nuts

(Contains Nuts May contain Sesame, Nuts, Peanut)

200

Coconut Milk

1

Massaman Curry Paste

1.5

Peanut Butter

(Contains Peanut May contain Nuts)

½

Lime

Not included in your delivery

300

Water

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Nutritional information

Energy (kJ)2602 kJ
Energy (kcal)622 kcal
Fat30 g
of which saturates18 g
Carbohydrate71 g
of which sugars6 g
Protein14 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Instructions

Prep the Veggies
1

Preheat your oven to 200°C. Put a large saucepan of water (amount specified in the ingredient list) on to boil with a pinch of salt. Roughly chop the chestnut mushrooms. Roughly chop the coriander (stalks and all). Cut the top off 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. Cook for 10 mins. Remove the pan from the heat and leave to rest with the lid on for 10 mins. The rice will finish cooking in its own steam.

Roast the Aubergine
3

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 curry paste to your (now empty) frying pan. 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.

Finish and serve
6

Fluff up your 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 into bowls and garnish with the cashew nuts and remaining coriander. Enjoy!