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Coconut curry mussels with pak choi
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75g pack Cooks’ Ingredients Classic Thai Recipe Herb Kit
1 echalion shallot, peeled and roughly chopped
2 tsp vegetable oil
300ml Alpro Coconut No Sugars drink
½ tsp fish sauce
1 lime, juice plus wedges
1 tsp soft brown sugar, plus extra to taste
2 x 200g pack cooked Scottish mussels
235g pak choi, quartered lengthways washed and shaken dry
1. Make a curry paste using the herb kit. Place three-quarters of the coriander, half the Thai basil (leaves only), lime leaves, garlic (peeled and roughly chopped), ginger (peeled and roughly chopped), lemongrass (bottom third only, trimmed and outer layers removed) and chilli/es (to taste) in a small food processor. Add the shallot, 1 tsp oil and 3 tbsp water and blitz to make a smooth paste.
2. Heat the remaining oil in a heavy saucepan or casserole (with a tight-fitting lid) over a high heat, then add the curry paste and cook for 30 seconds, stirring, until fragrant. Add the coconut drink, fish sauce, juice of half a lime and sugar and bring to a simmer while stirring.
3. Add the mussels and any liquid, lay the pak choi quarters on top, then cover and reduce the heat to medium. Cook for 5 minutes or until the mussels are open (discarding any that aren’t). Add the remaining coriander, roughly chopped, and basil leaves. Season to taste with more fish sauce, lime juice, or sugar. Divide between bowls, pour the broth on top, and serve with lime wedges to squeeze over. For something more substantial, serve with warm, crusty bread.
Try making this recipe with other seafood, prawns or fish fillets (such as hake or pollock). Just adjust the cooking times accordingly, until they are thoroughly cooked through, opaque and piping hot.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in October 2020.