Thai Massaman Rice
with 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 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. 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.
Ingredients
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)
1
Massaman Curry Paste
200
Coconut Milk
1.5
Peanut Butter
(Contains Peanut May contain Nuts)
½
Lime
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Boil a pot of water (amount specified in the ingredient list) with a pinch of salt, and preheat your oven to 200 degrees. Roughly chop the chestnut mushrooms and the coriander. Cut the aubergine in half lengthways, then each half into four strips. Chop widthways into 3cm chunks. Remove the ends off the green beans and chop into thirds.
Add the rice to your 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 your aubergine evenly in a splash of olive oil. Sprinkle over a pinch of salt and a generous amount of black pepper. Pop onto a baking tray lined with baking paper and cook on the top shelf of your oven for 20 mins or until slightly crispy.
Heat a non-stick frying pan on medium-high heat. Without adding any oil, put the cashew nuts in the pan for around 5 mins, shaking the pan constantly, until your cashew nuts are brown, then remove to one side. Tip: Watch your nuts like a hawk as they can burn easily.
Add a splash of oil to the now empty frying pan together with the massaman curry paste. Stir your paste for 1 minute and then add the coconut milk and mushrooms. Once your coconut milk comes to the boil, add your beans and peanut butter and turn the heat to low. Simmer gently for 10 mins.
Add your roasted aubergine to your curry mixture.
Fluff up your rice with a fork and add it to the pan with your curry mixture. Gently fold in your cooked rice and three-quarters of your coriander. Squeeze over some lime juice and stir in. Serve into bowls and garnish with your remaining coriander and cashew nuts.
