Thai Massaman Style Curry
with Aubergine and 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!
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
150
Closed Cup Mushrooms
1
Coriander
1
Garlic Clove
½
Lime
1
Aubergine
(May contain Celery)
150
Basmati Rice
25
Cashew Pieces
50
Massaman Curry Paste
200
Coconut Milk
1
Vegetable Stock Powder
1
Peanut Butter
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
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 and chop the aubergine into 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 cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 curry paste and stir together and cook for 1 minute. Then pour in the coconut milk, water (see ingredients for amount), vegetable stock paste 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!
