Red curry mussels
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This red curry is a great way to up your daily vegie servings!
Ingredients
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)
Mussels
490 g, (buy 2kg pot-ready)
Powdered coconut milk
2 tbs
Fresh coriander
⅓ cup(s), chopped
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.