Thai Yellow Style Mussel and Fish Curry
with Jasmine Rice and Peanuts
Make a meal that's truly special with this lightly indulgent and luxurious Thai Yellow Style Mussel and Fish Curry.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 pack(s)
Garlic & White Wine Scottish Mussels
(Contains Milk, Molluscs)
80 grams
Sugar Snap Peas
1 sachet(s)
Thai Style Spice Blend
45 grams
Yellow Thai Style Paste
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 pack(s)
Fish Pie Mix
(Contains Fish)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the carrot, then slice into 0.5cm thick rounds (no need to peel).
Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
Crush the peanuts in the unopened sachet using a rolling pin.
Drain the mussels in a colander.
Heat a drizzle of oil in a large saucepan with a tight-fitting lid on high heat.
Once hot, add the carrot and sugar snaps. Stir-fry until tender, 2-3 mins, then reduce the heat to medium.
Add the garlic, Thai style spice blend and yellow Thai style paste. Fry for 1 min more.
Stir in the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) and bring to the boil. Simmer for 1-2 mins.
Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Gently stir the fish pie mix and mussels through the curry sauce, then pop the lid on.
Simmer gently, stirring occasionally, until the fish is cooked and the mussels are piping hot, 5-8 mins. Discard any mussels that do not open. IMPORTANT: The fish is cooked when opaque in the middle. Ensure the mussels are piping hot throughout.
When the fish and mussels are cooked, remove the pan from the heat.
Add a squeeze of lime juice and stir in the lime zest.
Taste the curry and season with salt, pepper, sugar and more lime juice if needed.
Fluff up the rice with a fork and share between your bowls.
Spoon over the Thai style fish curry and sprinkle over the peanuts.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
