Yellow curry mussels with lime

Yellow curry mussels with lime

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The ingredient of Yellow curry mussels with lime

  1. 1 tablespoon Thai yellow curry paste
  2. 2 cups (500ml) light coconut milk
  3. 3 teaspoons brown sugar
  4. Juice of 2 limes
  5. 2kg mussels, scrubbed, debearded
  6. 6 kaffir lime leaves (see note)
  7. 1 long red chilli, seeds removed, finely chopped
  8. 2 tablespoons coriander leaves, chopped
  9. 1 cup (200g) Doongara rice (see note), cooked to packet instructions

The instruction how to make Yellow curry mussels with lime

  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.

Nutritions of Yellow curry mussels with lime

fatContent: 420.879 calories
saturatedFatContent: 10.3 grams fat
carbohydrateContent: 6.5 grams saturated fat
sugarContent: 55.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 24.2 grams protein
sodiumContent: 68 milligrams cholesterol

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