Red Curry Mussels

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (736.9 g)
  • Calories 982.9
  • Total Fat - 34.7 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 140 mg
  • Sodium - 2205.5 mg
  • Total Carbohydrate - 103.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 55.7 g
  • Protein - 64.2 g
  • Calcium - 188 mg
  • Iron - 21.8 mg
  • Vitamin C - 50.1 mg
  • Thiamin - 1 mg

Step 1

Cook rice in a large saucepan of boiling, salted water until tender or as per packet instructions and the drain well and set aside, covered to keep warm.

Step 2

Meanwhile, heat oil in a large non-stick wok over a high heat and add curry paste and cook, stirring for 1 minute and then add cream and cook, stirring occasionally, for 2 minutes and then add leaves, sauce, juice and sugar and bring to the boil and then add the mussels and reduce heat to medium and simmer, covered for about 5 minutes or until mussel open, discarding any that have not opened.

Step 3

Serve with rice and garnish with shallots and basil.

Step 4

TIP - make a low fat version of the dish by substituting coconut-cream flavoured evaporated milk for the coconut cream.

Tips & Variations


No special items needed.

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