Easy Green Curry with Mussels and Bok Choy

Name: Easy Green Curry with Mussels and Bok Choy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium sized onion; 1 small chili; 4-5 bok choy; 1/2 red Chinese cabbage; 2 teaspoons grated ginger; 2 cloves garlic; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground black peppercorns; 1 teaspoon ground turmeric; 1 teaspoon ground fenugreek; 1 teaspoon ground black cardamom; 1 ml Can coconut milk; 1/2 cup vegetable broth or water; 3 tablespoons ground almonds; 200 grams or 7 oz mussels; a handful dried anchovies; salt; 1/2 lime; 2 tablespoons Greek yogurt; rice or paratha

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
286 kcal
Course
Main Course
Cuisine
Thai

Easy Green Curry with Mussels and Bok Choy

Maisie Perez

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Easy and Flavorful Green Curry with Mussels and Bok Choy: Perfect weeknight dinner ready in just 30 minutes! It has a fresh "ocean hint" and tons of flavor.

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Ingredients

Servings

2 tablespoons vegetable oil
1 medium sized onion
1 small chili or more if you like it spicy
4-5 bok choy
1/2 red Chinese cabbage or napa cabbage
2 teaspoons grated ginger
2 cloves garlic grated
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black peppercorns
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
1 teaspoon ground black cardamom from 5-6 cardamom pods
1 ml Can coconut milk 400or 13.5 oz
1/2 cup vegetable broth or water
3 tablespoons ground almonds
200 grams or 7 oz mussels shells removed
a handful dried anchovies
salt
1/2 lime cut into 2 wedges, to serve
2 tablespoons Greek yogurt to garnish
rice or paratha to serve

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Instructions

Chop onion, chili, bok choy and red Chinese cabbage. Set a large skillet or a wok with a lug of vegetable oil on medium heat. Start with making your rice (see instructions on the package) at this point, so that it's ready by the time you are done with the curry.
Add onion, chili, ginger and garlic to the wok and sauté for 1 minute. Add ground spices and sauté for 1-2 more minutes until aromatic. Then add bok choy and red cabbage. Stir-fry for a couple of minutes and add coconut milk, vegetable broth or water and ground almonds. Then add anchovies and mussels. Simmer for 8-10 minutes. Season with salt to taste. Serve with lime wedges, yogurt and rice or parathas.

Notes

Dried anchovies are quite salty, so taste your curry before adding more salt to it.

Nutrition Information

Show Details

Calories 286kcal (14%) Carbohydrates 30g (10%) Protein 22g (44%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 14mg (5%) Sodium 821mg (34%) Potassium 2437mg (70%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 37965IU (759%) Vitamin C 405.3mg (450%) Calcium 946mg (95%) Iron 10.4mg (58%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 286 kcal

% Daily Value*

Calories	286kcal	14%
Carbohydrates	30g	10%
Protein	22g	44%
Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	14mg	5%
Sodium	821mg	34%
Potassium	2437mg	52%
Fiber	10g	40%
Sugar	12g	24%
Vitamin A	37965IU	759%
Vitamin C	405.3mg	450%
Calcium	946mg	95%
Iron	10.4mg	58%