Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 8.62 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1/4 bunch coriander
- 1 lime
- 1tablespoons Woolworths vegetable oil
- 1 red onion, finely chopped
- 1/2 cup Thai red curry paste
- 400mL coconut milk
- 125grams cherry tomatoes, halved
- 2teaspoons fish sauce
- 1teaspoons caster sugar
- 1kilograms frozen mussels
- 4 roti, heated
Description
Savour succulent mussels in a spicy and creamy red curry sauce, a perfect balance of heat and richness that will transport tastebuds to Bangkok's bustling markets.
Instruction tip
Budget tip:You can omit the
fish sauce, swap the red onion for a brown onion and serve mussels with white bread instead of roti.
Method
Step 1 of 3
Finely chop coriander stems, reserving leaves. Juice half of the lime, then cut remaining half into wedges. Heat oil in a large deep-frying pan or wok over medium heat. Add onion and coriander stems. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring for 1 minute, or until fragrant.
Step 2 of 3
Stir in coconut milk, tomato, lime juice, fish sauce and sugar. Bring to a boil. Add mussels. Cover with a tight-fitting lid and cook for 8-10 minutes or until mussels open. Remove from heat.
Step 3 of 3
Scatter curry with reserved coriander. Serve with roti.
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