eCook Meal
Massaman Mussel Curry
with brown rice, green beans and peanuts
Massaman is a rich and tangy curry that is not too spicy. We have mixed our version with green beans, spinach, & coconut milk, served on a bed of brown rice.
Serving guide
Choose your portion size.
RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of cold salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
PREP
Place the Peanuts in a pot (large enough for the curry) over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and roughly chop.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry ½ of the sliced Chilli (to taste) for 1-2 minutes, until fragrant. Add ¾ of the massaman curry paste and fry for 1-2 minutes, shifting frequently. Pour in the coconut milk and 100ml of water. Mix until combined. Leave to simmer for 10-15 minutes until reduced by half. In the final 2-3 minutes, add the sliced green beans and the Mussels and simmer until the mussels are heated through, stirring occasionally.
FINISH
When the curry sauce is done, taste to test and add the remaining ¼ of the curry paste if you’d like. Stir through the shredded Spinach and ½ of the chopped coriander. Cook for 1-2 minutes until wilted, season, and add a sweetener of choice.
PLATE
Dish up the brown rice and spoon over the massaman curry. Garnish with the toasted Peanuts, remaining coriander and chilli (to taste). Amazing, Chef!
RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of cold salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
PREP
Place the Peanuts in a pot (large enough for the curry) over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and roughly chop.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry ½ of the sliced Chilli (to taste) for 1-2 minutes, until fragrant. Add ¾ of the massaman curry paste and fry for 1-2 minutes, shifting frequently. Pour in the coconut milk and 200ml of water. Mix until combined. Leave to simmer for 10-15 minutes until reduced by half. In the final 2-3 minutes, add the sliced green beans and the Mussels and simmer until the mussels are heated through, stirring occasionally.
FINISH
When the curry sauce is done, taste to test and add the remaining ¼ of the curry paste if you’d like. Stir through the shredded Spinach and ½ of the chopped coriander. Cook for 1-2 minutes until wilted, season, and add a sweetener of choice.
PLATE
Dish up the brown rice and spoon over the massaman curry. Garnish with the toasted Peanuts, remaining coriander and chilli (to taste). Amazing, Chef!
RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of cold salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
PREP
Place the Peanuts in a pot (large enough for the curry) over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and roughly chop.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry ½ of the sliced Chilli (to taste) for 1-2 minutes, until fragrant. Add ¾ of the massaman curry paste and fry for 1-2 minutes, shifting frequently. Pour in the coconut milk and 300ml of water. Mix until combined. Leave to simmer for 15-20 minutes until reduced by half. In the final 2-3 minutes, add the sliced green beans and the Mussels and simmer until the mussels are heated through, stirring occasionally.
FINISH
When the curry sauce is done, taste to test and add the remaining ¼ of the curry paste if you’d like. Stir through the shredded Spinach and ½ of the chopped coriander. Cook for 2-3 minutes until wilted, season, and add a sweetener of choice.
PLATE
Dish up the brown rice and spoon over the massaman curry. Garnish with the toasted Peanuts, remaining coriander and chilli (to taste). Amazing, Chef!
RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of cold salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
PREP
Place the Peanuts in a pot (large enough for the curry) over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and roughly chop.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry ½ of the sliced Chilli (to taste) for 1-2 minutes, until fragrant. Add ¾ of the massaman curry paste and fry for 1-2 minutes, shifting frequently. Pour in the coconut milk and 400ml of water. Mix until combined. Leave to simmer for 15-20 minutes until reduced by half. In the final 2-3 minutes, add the sliced green beans and the Mussels and simmer until the mussels are heated through, stirring occasionally.
FINISH
When the curry sauce is done, taste to test and add the remaining ¼ of the curry paste if you’d like. Stir through the shredded Spinach and ½ of the chopped coriander. Cook for 2-3 minutes until wilted, season, and add a sweetener of choice.
PLATE
Dish up the brown rice and spoon over the massaman curry. Garnish with the toasted Peanuts, remaining coriander and chilli (to taste). Amazing, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R336.41
for 4 servings · R84.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Brown Rice needs 300 mlGluten Free Brown Rice Crackers with Sunflower Seeds 65 g R23.99 · whole pack (size can't be divided)R23.99
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Massaman Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Massaman Mussel Curry?
The preparation time for Massaman Mussel Curry with brown rice, green beans and peanuts is between 15 and 30 minutes.
What is the total time required to make Massaman Mussel Curry with brown rice, green beans and peanuts?
The total time required to make Massaman Mussel Curry with brown rice, green beans and peanuts is between 30 and 45 minutes.
How many servings does Massaman Mussel Curry provide?
4 servings
What are the main ingredients in Massaman Mussel Curry?
Brown Rice, Chilli, Coconut Milk, Fresh Coriander, Green Beans, Mussels, Peanuts, Spice & All Things Nice Massaman Curry Paste, Spinach
What is the nutritional information of Massaman Mussel Curry?
Calories: 695, Carbs: 74 grams, Fat: grams, Protein: 38.1 grams, Sugar: 6.9 grams, Salt: 1476 grams
How do I prepare Massaman Mussel Curry?
RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of cold salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork. PREP: Place the peanuts in a pot (large enough for the curry) over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and roughly chop. PLATE: Dish up the brown rice and spoon over the massaman curry. Garnish with the toasted peanuts, remaining coriander and chilli (to taste). Amazing, Chef! FINISH: When the curry sauce is done, taste to test and add the remaining ¼ of the curry paste if you’d like. Stir through the shredded spinach and ½ of the chopped coriander. Cook for 1-2 minutes until wilted, season, and add a sweetener of choice. CURRY: Return the pot to medium heat with a drizzle of oil. When hot, fry ½ of the sliced chilli (to taste) for 1-2 minutes, until fragrant. Add ¾ of the massaman curry paste and fry for 1-2 minutes, shifting frequently. Pour in the coconut milk and 200ml of water. Mix until combined. Leave to simmer for 10-15 minutes until reduced by half. In the final 2-3 minutes, add the sliced green beans and the mussels and simmer until the mussels are heated through, stirring occasionally.
What should be prepared from my kitchen to make Massaman Mussel Curry?
Brown Rice, Chilli, Coconut Milk, Fresh Coriander, Green Beans, Mussels, Peanuts, Spice & All Things Nice Massaman Curry Paste, Spinach
How many calories does Massaman Mussel Curry have?
695 calories
How much fat content does Massaman Mussel Curry have?
grams