For this Thai Mussaman 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chili Cashews(ContainsTree Nut/Noix, Soy/Soja)
Massaman Curry Paste(ContainsSulphites/Sulfite)
Bamboo Shoots, sliced
Preheat your oven to 425°F. (To roast the eggplant) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Roughly chop the cremini mushrooms and cilantro. Chop the eggplant into 1-inch pieces. Zest, then cut the lime into wedges. Drain the bamboo shoots. Bring 11/4 cups of salted water (double for 4 people) to a boil in a medium pot.
Roast the eggplant: Toss the eggplant with a drizzle of oil on a foil-lined baking sheet. Season with salt and pepper. Roast in the centre of the oven until golden-brown, 20-25 min.
Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and water has been absorbed, 10-12 min.
Make the curry: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the curry paste and mushrooms. Cook for 3-4 min, then add the coconut milk, peanut butter and bamboo shoots. Cook until warmed through, 1-2 min.