Green Thai Mussels
Ingredients
- 2 tsp olive oil
- 3 tsp Thai green curry paste
- ¾ cup light coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 tbsp. lime juice
- 4 large carrots, sliced
- 1 bunch snake beans, cut into 8cm lengths
- 115 g baby corn, halved
- 1kg pot-ready muscles
- 1/3 cup fresh coriander leaves
- 2 cups steamed basmati rice.
Method
Heat the oil in a deep saucepan over medium heat.
Cook curry paste, stirring for 30 seconds.
Add coconut milk and ¾ cup water.
Stir in fish sauce, sugar and juice.
Add carrots, beans and corn. Stir to combine.
Reduce heat and bring the mixture to a simmer. Add muscles.
Cover, Cook for 3-4 minutes or until mussels open.
Serve over boiled rice. Top with coriander.
