Mussels with Korma infused coconut cream with sweet potato and snow peas and served over fluffy rice

    35 minutes

    This recipe is a simple yet tasty and flavoursome dish that can be created in a short period of time.


    Queensland, Australia
    2 people made this

    Serves: 2 

    • 1 x KG of bearded and cleaned black mussels
    • 200 grams of peeled sweet potato cut into small pieces
    • 50 grams snow peas
    • ½ onion finely diced
    • 1 x tablespoon of crushed garlic
    • 1 ½ tablespoons of Pataks - Korma curry paste
    • 1 x can of coconut cream (400 ml)
    • ¼ cup of grape seed oil
    • ½ lime

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Rinse mussels under cold water, drain and let dry
    2. In a pot heat oil and add chopped onions and garlic and sauté for approximately 2 minutes.
    3. Add curry paste and sauté for a further 2 minutes (to release the flavours of the curry)
    4. Add 1 tin of coconut cream and stir to combine the ingredients in the pot
    5. Add mussels to the coconut mix and let simmer for approx 4 – 5 minutes or until mussels have opened
    6. Place mussels over steamed rice

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    Reviews in English (2)


    simple and easy, used prawns, top taste  -  05 Jul 2010


    Used different ingredients. subistuted musells 4 prawns  -  05 Jul 2010