Thai Massaman Rice with Cashews and Chestnut Mushrooms
Nutrition per serving
| Calories | 558 kcal |
| Protein | 12.2 g |
| Carbs | 42.7 g |
| Fats | 40.2 g |
| Saturated Fat | 18.8 g |
| Monounsaturated Fat | 10.1 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 7.1 g |
| Fiber | 6.4 g |
| Sodium | 244 mg |
Ingredients
| White or chestnut mushrooms | |
| Fresh Coriander | |
| Basmati Rice | |
| Cashew Nuts | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Peanut butter, chunk style, with salt | |
| Lime | |
| Olive Oil | |
| Massaman Curry Paste | |
| Peas Green, Frozen |
Preparations
Roughly chop the coriander.
Roughly chop the coriander.
Cooking Instructions
1. Bring 160ml of lightly salted water to boil. Add the rice and peas, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
1. Bring 160ml of lightly salted water to boil. Add the rice and peas, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
2. Place the cashews in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Remove to a bowl and set aside.
3. In the same pan, add 1/4 tbsp of oil and ½ a tablespoon of the curry paste and stir for about 30 seconds. Add the coconut milk and mushrooms and bring to a gentle boil. Stir in the peanut butter and cashews, lower heat and simmer for 5 minutes.
4. Use a fork to fluff up the rice and add to the curry sauce with ¾ of the chopped coriander. Gently fold into the sauce.
5. Serve in a bowl with a squeeze of lime and topped with the remaining coriander.