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!
Brown Rice - 75ml
Peanuts - 10g
Fresh Chilli - 1
Spice & All Things Nice Massaman Curry Paste - 10ml
Coconut Milk - 100ml
Green Beans - 100g
Mussels - 200g
Spinach - 75g
Fresh Coriander - 4g
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!
Brown Rice - 150ml
Peanuts - 20g
Fresh Chilli - 1
Spice & All Things Nice Massaman Curry Paste - 20ml
Coconut Milk - 200ml
Green Beans - 200g
Mussels - 400g
Spinach - 150g
Fresh Coriander - 8g
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!
Brown Rice - 225ml
Peanuts - 30g
Fresh Chillies - 2
Spice & All Things Nice Massaman Curry Paste - 30ml
Coconut Milk - 300ml
Green Beans - 300g
Mussels - 600g
Spinach - 225g
Fresh Coriander - 12g
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!
Brown Rice - 300ml
Peanuts - 40g
Fresh Chillies - 2
Spice & All Things Nice Massaman Curry Paste - 40ml
Coconut Milk - 400ml
Green Beans - 400g
Mussels - 800g
Spinach - 300g
Fresh Coriander - 15g
Woolies Products in this dish
