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

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

    5saves
    35min


    2 people made this

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

    foodchannel Queensland, Australia

    Ingredients
    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

    Directions
    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 (2)

    0

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

    0

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

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