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Photo of Red curry mussels by WW

Red curry mussels

Total Time
35 min
15 min
20 min
This red curry is a great way to up your daily vegie servings!


Orange sweet potato (kumara)

300 g, (kumara) cut into 2cm pieces

Green string beans

200 g, cut into 3cm lengths

Canola oil

1 tsp, or sunflower oil

Green shallot(s)

3 individual, sliced

Red curry paste

2 tbs, (Thai)

Chicken stock

1½ cup(s), (375ml)


490 g, (buy 2kg pot-ready)

Powdered coconut milk

2 tbs

Fresh coriander

cup(s), chopped


  1. Steam the sweet potato for 8-10 minutes. Add the beans and steam for a further 2-3 minutes or until vegetables are tender. Transfer to a bowl. Cover to keep warm.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook shallot, stirring, for 2 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Increase heat to high. Add stock and bring to the boil.
  3. Add the mussels to the saucepan and cover tightly with lid. Cook for 5 minutes or until mussels open. Discard any unopened mussels. Use a slotted spoon to transfer mussels to the bowl with the sweet potato and beans.
  4. Bring the cooking liquid to the boil. Boil for 3-4 minutes or until reduced by a third. Combine the coconut milk powder with 2 tablespoons of warm water in a bowl. Stir into cooking liquid. Divide the mussels and vegetables among serving bowls, pour over the cooking liquid and top with coriander.


SERVING SUGGESTION: Steamed Jasmine rice.