Main Asian

Yellow curry mussels with lime

Name: Yellow curry mussels with lime
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes, /indian
Ingredients: 1 tablespoon Thai yellow curry paste; 2 cups (500ml) light coconut milk; 3 teaspoons brown sugar; Juice of 2 limes; 2kg mussels, scrubbed, debearded; 6 kaffir lime leaves; 1 long red chilli, seeds removed, finely chopped; 2 tablespoons coriander leaves, chopped; 1 cup (200g) Doongara rice, cooked to packet instructions

1 rating

20m

15m

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 03, 2015

Mild yellow curry gives a kick without overpowering the standout flavour of the mussels in this Thai-inspired dish.

1 tablespoon Thai yellow curry paste
2 cups (500ml) light coconut milk
3 teaspoons brown sugar
Juice of 2 limes
2kg mussels, scrubbed, debearded
6 kaffir lime leaves
1 long red chilli, seeds removed, finely chopped
2 tablespoons coriander leaves, chopped
1 cup (200g) Doongara rice, cooked to packet instructions

Method

1.

Combine curry paste, coconut milk, sugar and lime juice in a wok. Bring to the boil over high heat, stirring until sugar has dissolved. Add mussels and lime leaves, if using, then cover. Cook for 5 minutes until all the mussels have opened, discarding any that remain closed. Spoon mussels and stock into bowls, garnish with chilli and coriander and serve with rice.

Review 1