December 01, 2016
Dinner, Main Dish, Curries,
Shellfish, Mussels, Rice, White Rice, Fruit, Quick Meals, Entertaining, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Lime more
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"From Super Food Ideas August'16. I love Thai curries and mussels so this looks really good to me."
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.
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.
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.
Add mussels, cover and cook shaking pan occasionally, for 5 minutes or until mussels open (discard any unopened mussels)
Thinly slice remaining onion, diagonally.
Drizzle curry with lime juice and top with coriander leaves and sliced onion.
Fluff rice with a fork to separate grains and serve curry with coconut rice.
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