Massaman Coconut Curry
with baby corn and coriander
This slightly spicy veg curry is served on a bed of zesty lime rice and topped with coriander, a dish that's fresh as well as filling.
Tags:
Veggie
•Vegan
•Climate Conscious
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
1 pack(s)
Coconut Milk
5 grams
Coriander
150 grams
Baby Corn
1 unit(s)
Ginger
1 unit(s)
Lime
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
500 grams
Baby Potatoes
75 grams
Green Beans
1 sachet(s)
Massaman Curry Paste
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2968 kJ
Energy (kcal)709 kcal
Fat19 g
of which saturates14.8 g
Carbohydrate122.2 g
of which sugars10.8 g
Dietary Fiber1.1 g
Protein15.5 g
Cholesterol0 mg
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Quater the potatoes, halving any larger quarters.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
2
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve the baby corn lengthways. Trim the green beans then cut into thirds. Zest and quarter the lime.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
4
- When the potato has been cooking for 20 mins, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the baby corn and green beans and stir-fry until softened, 3-4 mins. Season with salt and pepper.
- Add the Thai spice, ginger and chilli (use less if you don't like spice) and fry until fragrant, 1 min.
- Pop in the massaman paste, coconut milk and 50ml water (per 2P). Simmer for 2-3 mins.
5
- Stir the roasted potato through the curry.
- Add a squeeze of lime juice.
- Stir in a splash of water if the curry is too thick.
- Season to taste with salt, pepper and more lime juice if desired.
6
- Mix the lime zest into the rice, fluffing it up as you go.
- Divide the rice between bowls and top with the potato curry.
- Finish with a sprinkling of coriander.
- Serve any remaining lime wedges alongside for squeezing over.
