thai-massaman-rice-wk45-562e3ea5.pdf

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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!
35 mins
veggie
vegan
2 of your
5 a day
super
spicy
Water (350ml)
Chestnut Mushrooms
(1 punnet)
Coriander (1/2 bunch)
Aubergine (1)
Green Beans (1/2 pack)
Basmati Rice (175g)
Cashew Nuts (25g)
Massaman Curry Paste
(1 tbsp)
Coconut Milk
(200ml)
Peanut Butter
(11/2 tbsp)
Lime (1/2)
2 PEOPLE INGREDIENTS
•
Water
•
Chestnut Mushrooms, chopped
•
Coriander, chopped
•
Aubergine, chopped
•
Green Beans, chopped
•
Basmati Rice
Allergens:
Nut, Peanut.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
659 kcal / 2724 kJ
117 kcal / 484 kJ
Fat
32 g
6g
Sat. Fat
18 g
3g
Carbohydrate
73 g
13 g
Sugars
8g
1g
Protein
18 g
3g
Salt
0.39 g
0g
350ml
1 punnet
1/2 bunch
1
1/2 pack
175g
•
Cashew Nuts
•
Massaman Curry Paste
•
Coconut Milk
•
Peanut Butter
•
Lime
25g
1 tbsp
200ml
11/2 tbsp
1/2
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Ever wondered why some people salt
and rinse sliced aubergine, known as
‘degorgingʼ before cooking? They believe
it removes some of its natural bitterness!
Massaman Curry Paste:
Yeast Extract, Water, Salt,
Ground Spices (Coriander, Galangal, Chilli, Cloves,
Cumin, Cinnamon, White Pepper), Concentrated Onion
Juice, Dried Garlic, Colour (Curcumin), Lemongrass
Extract.
1
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.
1
Boil a pot of
water
(amount specified in the ingredient list) with a pinch of
salt,
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.
2
Add the
rice
to your pot of
boiling water.
Cover with a tight lid and place on the
3
Coat your
aubergine
evenly in a splash of
olive oil.
Sprinkle over a pinch of
salt
4
Heat a non-stick frying pan on medium-high heat. Without adding any oil, put
5
Add a splash of
oil
to the now empty frying pan together with the
massaman
6
Add your roasted
aubergine
to your
curry mixture.
7
Fluff up your
rice
with a fork and add it to the pan with your
curry mixture.
3
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.
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.
4
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.
5
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.
Don’t forget to rate this recipe - just keep an eye on your emails for this week’s survey!

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