Thai Mussaman Rice
with Roasted Aubergine and Chestnut 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 Mussaman rice we combined the creaminess of peanut butter (our secret ingredient!) and organic coconut milk against the fresh tanginess of coriander and lime. It’s so good is 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
2
Chestnut Mushrooms
½
Coriander
1
Aubergine
(May contain Celery)
150
Green Beans
200
Basmati Rice
1
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Massaman Curry Paste
½
Coconut Milk
1
Peanut Butter
(Contains Peanut May contain Nuts)
½
Lime
Not included in your delivery
Salt
Pepper
Olive Oil
Nutritional information
Utensils
Instructions
Boil a pot of 350ml (exactly) of water and ¼ tsp of salt, and pre-heat the oven to 200 degrees. Roughly chop the chestnut mushrooms. Roughly chop the coriander. Chop the aubergine lengthways into about 8 strips then chop into 3cm chunks. Remove the ends of the green beans and chop into thirds.
Put the rice into the pot of boiling water. Cover with a tight lid and place on the lowest heat for 10 mins. Take the pan off the heat to rest for 10 mins. Tip: Do not lift the lid from the pan at all during cooking and resting.
Coat the aubergine evenly in 1½ tbsp of olive oil. Sprinkle over ¼ tsp of salt and a generous amount of black pepper. Tip onto a baking tray and cook on the top shelf of the oven until slightly crispy (20 mins). Tip: Make sure the aubergine is not crowded on the tray and use 2 trays if needed.
Heat a non-stick pan on medium-high heat. Without adding oil, put your cashews in the pan. Leave them for around 5 mins, shaking the pan constantly, to brown off then remove to one side. Tip: Watch your nuts like a hawk as they can burn easily.
Add 2 tsp of oil to the empty pan together with the mussaman curry paste. Stir the paste for 1 minute and then add the coconut milk and mushrooms. Once the coconut milk comes to the boil add the green beans and the peanut butter and turn the heat to low. Gently simmer for 10 mins.
Add the aubergine into the curry mixture.
Fluff up your rice with a fork and add it to the pan with the mussaman mixture in it. Gently fold the rice and ¾ of the coriander into the sauce. Squeeze over the juice of half the lime. Serve into bowls and garnish with remaining coriander and cashews.
