Introduction
If you’re in the mood for a delicious and vibrant curry, this massaman curry with brown rice, aubergines, and sugar snap peas is the perfect dish to satisfy your craving. Packed with flavor and nutrition, this recipe combines the creaminess of coconut milk with the warmth of massaman curry paste, making it both comforting and delightful. Let’s dive into the ingredients and the cooking process.
Detailed Ingredients with measures
450g brown rice
3 aubergines (800g total)
45g unsalted peanuts
100g spring onions
Olive oil
300g waxy potatoes
3 tablespoons massaman curry paste
1 x 400g tin of light coconut milk
350g sugar snap peas
Optional: 2 limes
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 4
This easy-to-follow recipe will not only impress your taste buds but also nourish your body with wholesome ingredients. Enjoy the vibrant colors and flavors as you savor each bite of this satisfying curry dish!
Detailed Directions and Instructions
Step 1: Cook the Rice
Cook the 450g of brown rice in a large pan of boiling salted water according to the package instructions until tender.
Step 2: Prepare the Aubergines
Chop the 3 aubergines into 3cm chunks. Place them in a colander above the rice, cover, and steam for the first 8 minutes, or until they start to soften.
Step 3: Toast the Peanuts
While the aubergines are steaming, toast 45g of unsalted peanuts in a large non-stick frying pan until golden, tossing them regularly. Once toasted, crush them using a pestle and mortar or finely chop them.
Step 4: Cook the Spring Onions
Trim 100g of spring onions and chop them into 2cm pieces. Add them to the frying pan with 1 tablespoon of olive oil and cook for 5 minutes over medium heat until lightly charred. Remove them to a plate.
Step 5: Char the Aubergines
Using tongs, transfer the steamed aubergines to the frying pan and char them for 5 minutes, turning often. Once done, remove them to a plate; work in batches if necessary.
Step 6: Prepare the Potatoes
Chop 300g of waxy potatoes into 2cm chunks. Add them to the frying pan along with the 3 tablespoons of massaman curry paste and stir for 2 minutes.
Step 7: Add Coconut Milk and Simmer
Pour in 1 tin (400g) of light coconut milk and stir well. Cover and cook for 8 minutes, or until the potatoes are cooked and the sauce has thickened.
Step 8: Add Sugar Snap Peas
Halve 350g of sugar snap peas lengthways and add them to the pan along with the charred aubergines. Cover and cook for a final 2 minutes.
Step 9: Serve the Dish
Drain the cooked rice and divide it between bowls. Spoon the curry over the rice and top with the charred spring onions, crushed peanuts, and a squeeze of lime if desired.
Notes
Note 1: Cooking Time Variations
Cooking times may vary depending on the type of rice used; always refer to the package instructions.
Note 2: Aubergine Softness
Ensure the aubergines are steamed until they begin to soften, but not fully cooked, as they will continue cooking during the charring process.
Note 3: Peanut Crushing
For a finer nut texture, you can use a food processor instead of a pestle and mortar for crushing the toasted peanuts.
Note 4: Lime Optional
Lime is optional but adds a nice tangy flavor that complements the curry. Consider serving lime wedges on the side for guests to adjust to their taste.
Note 5: Adjusting Spiciness
For a milder dish, you can reduce the amount of massaman curry paste used, based on your preference.
Cook techniques
Cooking Rice
Cooking rice involves boiling it in salted water. Follow the package instructions for the right time and water-to-rice ratio for perfect texture.
Steaming Aubergines
Cut aubergines into 3cm chunks and steam them in a colander over boiling rice. This method helps retain moisture and flavor while softening the vegetable.
Toasting Peanuts
To toast peanuts, place them in a large non-stick frying pan over medium heat. Stir regularly until they turn golden, which enhances their nutty flavor.
Charred Spring Onions
Trim and chop spring onions, then cook them in a hot frying pan with olive oil until they become lightly charred, which adds depth to their flavor.
Charring Aubergines
After steaming, transfer the aubergines to the frying pan to char them. This step enhances their taste and adds a smoky element to the dish.
Curry Paste Cooking
After chopping potatoes, add them to the frying pan with curry paste. Stirring for a couple of minutes allows the potatoes to absorb flavors before adding liquid.
Thickening Curry Sauce
Combine coconut milk with the sautéed ingredients; covering helps the sauce thicken and cook the potatoes evenly, resulting in a rich curry.
Adding Sugar Snap Peas
Halve sugar snap peas and add them at the end of cooking. This keeps them crunchy and vibrant, enhancing the dish’s texture and color.
FAQ
Can I substitute brown rice with white rice?
Yes, you can substitute brown rice with white rice, but adjust the cooking time as white rice cooks faster.
What can I use instead of aubergines?
You can use zucchini or mushroom as alternatives, though the texture and flavor will differ.
Are peanuts necessary for this dish?
No, peanuts are optional. You can omit them or replace them with other nuts or seeds, depending on your preference.
How do I know if the potatoes are cooked?
The potatoes are cooked when they are tender and easily pierced with a fork.
What can I serve with this curry?
This curry is great on its own, but you could serve it with naan bread or a side salad for additional texture and flavor.
Is the massaman curry paste spicy?
Massaman curry paste is typically milder than other curry pastes, but spice levels can vary by brand. Adjust according to your taste.
Can I omit the lime?
Yes, lime is optional. It adds brightness, but you can replace it with another acidic ingredient like vinegar if desired.
Conclusion
This dish combines the nutty flavor of brown rice with the creaminess of coconut milk and the heartiness of aubergines, making for a satisfying and nutritious meal. The combination of massaman curry paste with fresh vegetables creates a delightful harmony of flavors, while the toasted peanuts add an enjoyable crunch. This recipe is not only delicious but also offers a wonderful vegetarian option that can be enjoyed by everyone.
More recipes suggestions and combination
Vegetable Stir-Fry
Use the same vegetables but stir-fry them with a splash of soy sauce and sesame oil for a quick, flavorful meal. Serve over rice or noodles for a satisfying dinner.
Peanut Sauce Noodles
Blend the toasted peanuts with garlic, ginger, soy sauce, and a splash of lime juice to create a creamy peanut sauce. Toss with your choice of noodles and vegetables for a delicious dish.
Curried Lentil Stew
Substitute brown rice with red lentils, and add additional spices like cumin and coriander. Incorporate the coconut milk for a rich consistency and serve with crusty bread.
Roasted Vegetable Salad
Roast the aubergines, potatoes, and sugar snap peas with olive oil and herbs. Serve them over a bed of mixed greens, topped with a lemon vinaigrette for a refreshing salad.
Aubergine and Chickpea Curry
Add canned chickpeas to the curry for extra protein. This will enhance the dish’s heartiness and make it even more filling. Serve with rice or naan bread.
Sweet and Spicy Potato Wedges
Season potato wedges with olive oil, massaman curry paste, and a touch of honey. Roast until crispy and serve as a flavorful side dish.
