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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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Champignons cremini
10 g
Coriandre
200 g
Mini aubergine
1 pièce(s)
Lime
1 boîte(s)
Pousses de bambou, tranchées
¾ tasse(s)
Riz basmati
2 cs
Pâte de cari massaman
(Contient Sulfites)
1 boîte(s)
Lait de coco
1 cs
Beurre d'arachide
(Contient Arachides)
56 g
Noix de cajou au chili
(Contient Noix, Soya)
Pas inclus dans votre livraison
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.