eCook Meal
Thai Green Curry Mussels
with baby marrow & fresh coriander
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!
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R421.96
for 4 servings · R105.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Curry Paste needs 80 mlBlue Elephant Green Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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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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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Curry Paste, Lime Juice, Mussels, Onion
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?
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. 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. 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?
Baby Marrow, Coconut Cream, Fresh Coriander, Garlic, Green Curry Paste, Lime Juice, Mussels, Onion
How many calories does Thai Green Curry Mussels have?
488 calories
How much fat content does Thai Green Curry Mussels have?
grams