Thai Massaman Rice
with Roasted Eggplant, Mushrooms and Bamboo Shoots
For this Thai Massaman rice, we combined the creaminess of peanut butter (our secret ingredient!) and coconut milk against the fresh tanginess of cilantro and lime. Roasting the eggplant makes this dish extra special!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Cremini Mushrooms
10 g
Cilantro
200 g
Baby Eggplant
1 unit
Lime
1 can
Bamboo Shoots, sliced
¾ cup
Basmati Rice
2 tbsp
Massaman Curry Paste
(Contains Sulphites)
1 can
Coconut Milk
1 tbsp
Peanut Butter
(Contains Peanuts)
56 g
Chili Cashews
(Contains Tree nuts, Soy)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 425°F (to roast the eggplant). Start prepping when your oven comes up to temperature! Wash and dry all produce.* In a medium pot, bring 1 1/2 cups salted water to a boil. Roughly chop the mushrooms. Roughly chop the cilantro. Cut the eggplant into 1-inch cubes. Zest, then cut the lime into wedges. Drain the bamboo shoots.
On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until golden-brown, 20-25 min.
Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and all the water has been absorbed, 12-14 min.
Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook until the mushrooms soften, 3-4 min. Add the coconut milk, peanut butter, curry paste and bamboo shoots. Cook until everything is warmed through, 2-3 min.
Gently stir the rice and eggplant into the curry. Divide between bowls and sprinkle with the lime zest, cilantro and chili cashews. Squeeze over a lime wedge, if desired.
