THAI COCONUT CURRY MUSSELS

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THAI COCONUT CURRY MUSSELS
5
11
220
15

Ingredients

  • 2 tablespoons peanut oil
  • 3 tablespoons Thai red curry paste
  • 1/2 cup stock (low sodium veggie)
  • 1 can low-fat unsweetened coconut milk
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons Thai fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon light brown sugar
  • 1 pinch salt (and pepper to taste)
  • 2 1/2 pounds mussels (rinsed and scrubbed)
  • 3 tablespoons cilantro leaves (chopped fresh)

Directions

  1. 1Place a large skillet pot over medium high heat and add peanut oil until simmering. Add curry paste, veggie stock, coconut milk, turmeric, fish sauce, brown sugar and lime juice and bring to a simmer while whisking.
  2. 2Add the mussels, cover the pot and let steam until opened. During the last minute of cooking, add the cilantro. Serve with rice, noodles or baguette.
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NutritionView more

220Calories
Sodium45%DV1080mg
Fat14%DV9g
Protein47%DV24g
Carbs3%DV10g
Fiber0%DV0g

PER SERVING *

Calories220Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat
Cholesterol55mg18%
Sodium1080mg45%
Potassium660mg19%
Protein24g47%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber0g0%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.