Thai Green Curry With Mussels
Recipe: #25302
December 01, 2016
Categories: Curries, Mussels, Rice, White Rice, Gluten-Free, No Eggs, Non-Dairy, Lime, more
"From Super Food Ideas August'16. I love Thai curries and mussels so this looks really good to me."
Ingredients
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- FOR COCONUT RICE
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Nutritional
- Serving Size: 1 (576.8 g)
- Calories 715.1
- Total Fat - 16.8 g
- Saturated Fat - 3.6 g
- Cholesterol - 98.3 mg
- Sodium - 2212.7 mg
- Total Carbohydrate - 94.3 g
- Dietary Fiber - 3.2 g
- Sugars - 10.5 g
- Protein - 45.6 g
- Calcium - 213.8 mg
- Iron - 14.4 mg
- Vitamin C - 60.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
To make the coconut rice: heat oil in a heavy based saucepan over medium heat and add rice and cook, stirring, for 1 minutes or until coated and then add coconut milk and 2 cups water and bring to a simmer, stirring, and cover with a tight-fitting lid and then reduce heat to low and cook for 10 minutes or until liquid is absorbed and remove from heat and let stand covered for 10 minutes.
Step 2
Meanwhile, roughly chop coriander stems and 3 onions and place in a small food process with garlic, ginger, lemongrass and chilli and process until mixture forms a paste.
Step 3
Heat oil in a large saucepan over medium heat and add paste, cook, stirring for 3 minutes or until fragrant and then add coconut milk, sugar and fish sauce and increase heat to high and bring to the boil.
Step 4
Add mussels, cover and cook shaking pan occasionally, for 5 minutes or until mussels open (discard any unopened mussels)
Step 5
Thinly slice remaining onion, diagonally.
Step 6
Drizzle curry with lime juice and top with coriander leaves and sliced onion.
Step 7
Fluff rice with a fork to separate grains and serve curry with coconut rice.
Tips
No special items needed.