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Thai Recipes
Thai Massaman Rice

Thai Massaman Rice

with Roasted Eggplant, Mushrooms and Bamboo Shoots

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3.2 / 4 Ratingout of 195 ratings
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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!

Tags:VeggieSpicy
Allergens:Sulphites/SulfitePeanut/CacahuèteTree Nut/NoixSoy/Soja
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

227 g

Cremini Mushrooms

10 g

Cilantro

200 g

Baby Eggplant

1 unit

Lime

1 can

Sliced Bamboo Shoots

¾ cup

Basmati Rice

2 tbsp

Massaman Curry Paste

(ContainsSulphites/Sulfite)

1 can

Coconut Milk

1.5 tbsp

Smooth Peanut Butter

(ContainsPeanut/Cacahuète)

28 g

Chili Cashews

(ContainsTree Nut/Noix, Soy/Soja)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories843 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber8 g
Protein22 g
Sodium576 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Zester
Strainer
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

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.

2 ROAST EGGPLANT
2 ROAST EGGPLANT
2

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.

3 COOK RICE
3 COOK RICE
3

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.

4 MAKE CURRY
4 MAKE CURRY
4

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. Stir together until everything is warmed through, 2-3 min.

5 FINISH AND SERVE
5 FINISH AND SERVE
5

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.