Green Thai Mussel Curry & Win A R500 Food Lovers Market Voucher

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Have you seen the amazing fish market they have at Food Lover’s Market? Every time I go in there, I spend an age standing in front of the amazing sea food displays agonizing over over what to choose and how to make it. Then inspiration struck after I stumbled across a low carb recipe in the Lose It magazine. 

Green Thai Mussel Curry

I’m not very imaginative when it comes to cooking sea food but I do love it so very much so I decided to tweak the recipe I’d found a little bit, to make my own amazing mussel curry.

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Because of Food Lovers Market’s amazing selection, I was able to purchase all my top quality, super fresh ingredients there. And then it was time to start playing in the kitchen. 

This recipe was really easy to make and it’s the first time I’ve ever made a curry sauce from scratch without a single packet or pre packaged ingredient in sight. It was super easy and the sauce is so delicious that I’ll probably never buy or use a pre made sauce ever again!

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Here is the recipe:

Thai Green Mussel Curry
Serves 8
A delicious, low carb, thai green curry.
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Total Time
1 hr
Total Time
1 hr
517 calories
20 g
91 g
31 g
41 g
22 g
317 g
617 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
317g
Servings
8
Amount Per Serving
Calories 517
Calories from Fat 267
% Daily Value *
Total Fat 31g
48%
Saturated Fat 22g
112%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 91mg
30%
Sodium 617mg
26%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
5%
Sugars 2g
Protein 41g
Vitamin A
20%
Vitamin C
100%
Calcium
9%
Iron
81%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For The Curry Sauce
  2. 1 Onion finely chopped
  3. 2 Cloves of crushed garlic
  4. 5cm knob ginger, chopped
  5. 1 stalk of lemon grass
  6. 15g of fresh coriander, chopped
  7. 2 green chillis, deseeded
  8. 20g baby spinach leaves
  9. 1 can of coconut milk
  10. For the muscles
  11. 2tbsp coconut oil
  12. 1 can coconut milk
  13. splash of fish sauce
  14. juice of 2 limes
  15. handful of fresh lime leaves
  16. 2tsp of xylitol
  17. 1.3kg's of mussels, cleaned.
  18. 1 punnet of baby marrow zoodled
Instructions
  1. Add all the ingredients from the curry sauce to a blender and blender until fine and smooth.
  2. Heat your coconut oil in a wok over a warm heat
  3. Toss in the curry sauce and allow to simmer for a minute or 2
  4. Add the additional can of coconut milk, fish sauce, lime juice and leaves & xylitol and stir well to combine all the ingredients.
  5. Bring to the boil and add the mussels & zoodles
  6. Put the lid on your wok and allow to simmer gently for about 10 minutes.
  7. Remove the lid and simmer for a further couple of minutes to reduce the liquid.
  8. Serve hot with additional fresh coriander and chilli
Notes
  1. You can make your own fish sauce, which I did, combining and blending 1TBS of soya sauce with 1 anchovy fillet.
Adapted from Lose It Magazine
beta
calories
517
fat
31g
protein
41g
carbs
20g
more
Adapted from Lose It Magazine
The Blessed Barrenness https://www.theblessedbarrenness.co.za/

Would you like to win a R500 Food Lovers Market voucher to make this recipe yourself?

Simply complete the Rafflecopter entry form below to be eligible to win. 

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T’s & C’s

  • Only Rafflecopter entries are eligible for the prize
  • Competition open to residents of South Africa only
  • Competition closes on the 3rd October
  • Winners will be notified via email and announced on Social Media

Good luck! 

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