Thai Massaman Rice

Thai Massaman Rice

with Roasted Eggplant, Mushrooms and Bamboo Shoots

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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!

Allergens:Sulphites/SulfitePeanut/CacahuèteTree Nut/NoixSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

227 g

Cremini Mushrooms

10 g


200 g

Baby Eggplant

1 unit


1 can

Bamboo Shoots, sliced

¾ cup

Basmati Rice

2 tbsp

Massaman Curry Paste


1 can

Coconut Milk

1.5 tbsp

Peanut Butter


28 g

Chili Cashews

(ContainsTree Nut/Noix, Soy/Soja)

Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories843 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber8 g
Protein22 g
Cholesterol0 mg
Sodium576 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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. Stir together 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.