Introduction
This delightful dish brings together the earthy flavors of brown rice, rich aubergines, and crunchy peanuts, all enveloped in a creamy massaman curry sauce. It’s a comforting meal that perfectly balances health and indulgence. With rich textures and vibrant colors, this recipe is not just filling but also visually appealing, making it an excellent choice for a family dinner or a gathering with friends.
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
20 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 4
Enjoy this vibrant curry that combines the flavors of Southeast Asia with comforting ingredients, perfect for any occasion!
Detailed Directions and Instructions
Step 1: Cook the Rice
In a large pan, bring salted water to a boil and cook the 450g of brown rice according to the package instructions. Once cooked, set aside.
Step 2: Prepare the Aubergines
Chop the 3 aubergines into 3cm chunks. Place them in a colander over the rice in the pan, cover, and steam for about 8 minutes or until they start to soften.
Step 3: Toast the Peanuts
In a large non-stick frying pan, toast 45g of unsalted peanuts until they turn golden, tossing them regularly to ensure even toasting. Once toasted, crush the peanuts using a pestle and mortar or chop them finely.
Step 4: Cook the Spring Onions
Trim the ends of the 100g of spring onions and chop them into 2cm pieces. In the frying pan, add 1 tablespoon of olive oil and sauté the spring onions on medium heat for about 5 minutes or until they are lightly charred. Remove the spring onions from the pan and set on a plate.
Step 5: Char the Aubergines
Using tongs, transfer the steamed aubergines from the colander into the frying pan. Char them for about 5 minutes, turning frequently until done. Remove from the pan and place on a plate. You may need to work in batches.
Step 6: Prepare the Potatoes
Chop the 300g of waxy potatoes into 2cm chunks. Add them to the frying pan along with the 3 tablespoons of massaman curry paste, stirring for 2 minutes to coat the potatoes in the paste.
Step 7: Add Coconut Milk
Pour in the 400g tin of light coconut milk into the pan. Stir well, then cover and let it cook for 8 minutes, or until the potatoes are cooked and the sauce has thickened.
Step 8: Incorporate the Sugar Snap Peas
While the mixture is cooking, halve the 350g of sugar snap peas lengthways. Add them to the pan along with the charred aubergines, cover, and cook for an additional 2 minutes.
Step 9: Serve the Dish
Drain the cooked rice and divide it into bowls. Spoon the curry mixture over the rice, then top with the charred spring onions, the crushed peanuts, and a squeeze of lime if desired.
Notes
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Variations
Feel free to add other vegetables such as bell peppers or carrots for additional flavor and color.
Spice Level
Adjust the amount of massaman curry paste depending on your preferred spice level; you can add more for a spicier dish.
Lime Usage
The optional limes can enhance the dish’s flavor; consider squeezing lime juice over the servings for a fresh taste.
Cook techniques
Cooking Brown Rice
Cook the rice in a large pan of boiling salted water according to the package instructions. This usually involves bringing water to a boil, adding the rice, and allowing it to simmer until tender.
Steaming Aubergines
Chop the aubergines into 3cm chunks and place them in a colander over the rice while it cooks. Cover the colander to create steam, which will help the aubergines soften in about 8 minutes.
Toasting Peanuts
Toast the peanuts in a large non-stick frying pan over medium heat until golden, stirring frequently to avoid burning. This enhances their flavor and provides a nice crunch.
Charring Spring Onions
Trim and chop the spring onions into 2cm pieces. In the same frying pan, heat 1 tablespoon of olive oil and cook the onions until they are lightly charred, which adds depth of flavor.
Charring Aubergines
Using tongs, transfer the steamed aubergines into the frying pan to char for about 5 minutes, turning them often for even cooking. This step adds a smoky flavor.
Cooking Waxy Potatoes
Chop the waxy potatoes into 2cm chunks and add them to the frying pan with curry paste. Stir for 2 minutes to coat the potatoes evenly.
Thickening Coconut Milk Sauce
Pour in the light coconut milk and stir well. Cover the pan and cook it for 8 minutes until the potatoes are tender and the sauce thickens.
Cooking Sugar Snap Peas
Halve the sugar snap peas lengthways and add them to the pan along with the charred aubergines. Cover and cook for an additional 2 minutes to finish.
FAQ
Can I use different types of rice?
Yes, you can substitute brown rice with other types such as jasmine or basmati, but the cooking time may vary.
What is massaman curry paste?
Massaman curry paste is a blend of spices and herbs commonly used in Thai cuisine, providing a rich and aromatic flavor.
Can I substitute aubergines with another vegetable?
Yes, zucchini or bell peppers can be used as alternatives if aubergines are not available.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian as it contains no meat or fish.
Can I make it spicier?
Absolutely! You can add more massaman curry paste or fresh chili to increase the spice level.
Conclusion
This delightful curry combines the earthiness of brown rice with the rich flavors of massaman curry, complemented by tender aubergines and vibrant sugar snap peas. The toasted peanuts and charred spring onions add crunch and depth, making it an appealing and nutritious meal. A squeeze of lime brings brightness, elevating the dish to another level.
More recipes suggestions and combination
Spicy Peanut Sauce Noodles
Combine cooked noodles with a homemade spicy peanut sauce, sautéed vegetables, and garnished with crushed peanuts and fresh herbs.
Aubergine and Potato Bake
Layer sliced aubergines and potatoes in a baking dish with a mix of olive oil, garlic, and herbs, and bake until golden and tender.
Coconut Curry Soup
Use light coconut milk and massaman curry paste as a base for a hearty soup, adding vegetables such as carrots, spinach, and tofu for protein.
Rice Salad with Peanuts
Create a refreshing salad by mixing cooked brown rice with diced vegetables, roasted peanuts, and a zesty lime dressing.
Stuffed Aubergines
Hollow out aubergines and fill them with a mixture of cooked brown rice, sautéed veggies, and spices, then bake until tender for a delicious meal.
