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.

Recipe by Cooking Light October 1999


Credit: Randy Mayor

Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

408 calories; calories from fat 13%; fat 6g; saturated fat 1.3g; mono fat 3g; poly fat 0.8g; protein 12.7g; carbohydrates 74.6g; fiber 4.1g; cholesterol 9mg; iron 4.9mg; sodium 495mg; calcium 68mg.