It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mussels In Coconut Milk Curry
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- #64089
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons groundnut oil
1 teaspoon Thai green curry paste
1 clove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1/2 teaspoon ground turmeric
2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, finely chopped
32 mussels, bearded
2 teaspoons fish sauce
1 teaspoon palm sugar
1 tablespoon fresh lime juice
2 tablespoons torn fresh basil leaves
directions
Heat the oil and saute the curry paste, garlic and ginger for 2 minutes. Add the turmeric, coconut milk, lime leaves and lemon grass. Simmer uncovered for 5 minutes.
Add the mussels. Cover, then increase the heat and cook for 5 minutes until the mussels have opened. Discard any mussels that refuse to open.
Add the fish sauce, palm sugar and lime juice. Simmer for 1 minute, shaking the pan to mix the ingredients well together.
Divide between bowls and scatter the basil leaves over the curry.
added by
nitaboo
nutrition data
Nutritional data has not been calculated yet.
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