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.
Massaman Mussel Curry
Massaman Mussel Curry
with brown rice, green beans and peanuts
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Brown Rice
- Coconut Milk
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Beans
- Mussels
- Peanuts
- Spice & All Things Nice Massaman Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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!
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, Coconut Milk, Fresh Chilli, Fresh Chillies, 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?
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. 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. 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! 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, Coconut Milk, Fresh Chilli, Fresh Chillies, 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
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