Thai Green Curry With Mussels

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From Super Food Ideas August'16. I love Thai curries and mussels so this looks really good to me."

Original recipe yields 6 servings
OK
  • FOR COCONUT RICE

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 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 & Variations


No special items needed.

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