What are the main ingredients in Thai Green Curry Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Thai Green Curry Mussels?

Calories: 488, Carbs: 33 grams, Fat: grams, Protein: 31.8 grams, Sugar: 12.2 grams, Salt: 1493 grams

How do I prepare Thai Green Curry Mussels?

CURRY BASE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 200ml water. Simmer until thickening, 6-8 minutes (shifting occasionally). FRIED MARROWS: Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. MAKE THE MUSSELS: When the curry sauce has 3-4 minutes remaining, mix through the mussels and seasoning. Remove from the heat and top with the charred baby marrow to warm through. A SPECIAL DINNER IS SERVED: Dish up the green curry mussels & baby marrow and drizzle with lime juice (to taste). Garnish with the chopped coriander.

What should be prepared from my kitchen to make Thai Green Curry Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Thai Green Curry Mussels

Chef, today you will be transported to a seaside town watching the sunset over the ocean when you smell the fragrant aromas of a Thai green curry paste & coconut cream base, flavoured with zesty lime juice, charred baby marrows, and fresh coriander. Cheers to a delicious weekday staycation!

Thai Green Curry Mussels

with baby marrow & fresh coriander

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Coconut Cream
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Curry Paste
Lime Juice
Mussels
Onion
Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 100ml water. Simmer until thickening, 6-8 minutes (shifting occasionally).
FRIED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MAKE THE MUSSELS
When the curry sauce has 3-4 minutes remaining, mix through the mussels and seasoning. Remove from the heat and top with the charred baby marrow to warm through.
A SPECIAL DINNER IS SERVED
Dish up the green curry mussels & baby marrow and drizzle with lime juice (to taste). Garnish with the chopped coriander.

Onion - 1
Garlic Clove - 1
Green Curry Paste - 20ml
Coconut Cream - 100ml
Baby Marrow - 200g
Mussels - 200g
Lime Juice - 10ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 200ml water. Simmer until thickening, 6-8 minutes (shifting occasionally).
FRIED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MAKE THE MUSSELS
When the curry sauce has 3-4 minutes remaining, mix through the mussels and seasoning. Remove from the heat and top with the charred baby marrow to warm through.
A SPECIAL DINNER IS SERVED
Dish up the green curry mussels & baby marrow and drizzle with lime juice (to taste). Garnish with the chopped coriander.

Onion - 1
Garlic Clove - 1
Green Curry Paste - 40ml
Coconut Cream - 200ml
Baby Marrow - 400g
Mussels - 400g
Lime Juice - 20ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 300ml water. Simmer until thickening, 8-10 minutes (shifting occasionally).
FRIED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MAKE THE MUSSELS
When the curry sauce has 3-4 minutes remaining, mix through the mussels and seasoning. Remove from the heat and top with the charred baby marrow to warm through.
A SPECIAL DINNER IS SERVED
Dish up the green curry mussels & baby marrow and drizzle with lime juice (to taste). Garnish with the chopped coriander.

Onions - 2
Garlic Cloves - 2
Green Curry Paste - 60ml
Coconut Cream - 300ml
Baby Marrow - 600g
Mussels - 600g
Lime Juice - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 400ml water. Simmer until thickening, 8-10 minutes (shifting occasionally).
FRIED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MAKE THE MUSSELS
When the curry sauce has 3-4 minutes remaining, mix through the mussels and seasoning. Remove from the heat and top with the charred baby marrow to warm through.
A SPECIAL DINNER IS SERVED
Dish up the green curry mussels & baby marrow and drizzle with lime juice (to taste). Garnish with the chopped coriander.