Thai Green Curry Mussels

Name: Thai Green Curry Mussels
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Baby Marrow; Coconut Cream; Fresh Coriander; Garlic Clove; Garlic Cloves; Green Curry Paste; Lime Juice; Mussels; Onion; Onions

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

4.6

72 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

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.

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.

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.

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.

Download the Recipe

Frequently Asked Questions

What is the preparation time for Thai Green Curry Mussels?

The preparation time for Thai Green Curry Mussels with baby marrow & fresh coriander is between 15 and 30 minutes.

What is the total time required to make Thai Green Curry Mussels with baby marrow & fresh coriander?

The total time required to make Thai Green Curry Mussels with baby marrow & fresh coriander is between 25 and 40 minutes.

How many servings does Thai Green Curry Mussels provide?

4 servings

What are the main ingredients in Thai Green Curry Mussels?

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

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.