Curry paste can be found in East Indian and Asian markets or the gourmet section of the supermarket. It's a blend of clarified butter, curry powder, vinegar, and other seasonings and is often used in lieu of curry powder. If you love spicy food with a lot of kick, go for the 2 tablespoons; otherwise, try it first with just one.
1 1/2 cups water
2 1/4 pounds mussels, scrubbed and debearded
2 tablespoons fresh lime juice
2 teaspoons olive oil
3 garlic cloves, minced
1 to 2 tablespoons red curry paste
5 cups hot cooked long-grain rice
1 cup frozen green peas, thawed
1/2 cup sliced celery
1/4 cup thinly sliced green onions
1/4 cup chopped, drained, sliced water chestnuts
3 tablespoons light coconut milk
2 tablespoons chopped dry-roasted peanuts
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
Lime wedges (optional)
How to Make It
Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells, and discard shells. Combine meat and lime juice in a bowl; set aside.
Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in curry paste; sauté 1 minute. Stir in rice and next 5 ingredients (rice through milk); cook 2 minutes or until thoroughly heated. Stir in peanuts, basil, salt, pepper sauce, and black pepper. Place 1 1/2 cups rice mixture on each of 4 plates; top with 1/2 cup mussels. Garnish with lime wedges, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.