Thai Yellow Style Mussel and Fish Curry

Name: Thai Yellow Style Mussel and Fish Curry with Jasmine Rice and Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 1 unit(s) Carrot; 2 unit(s) Garlic Clove**; 1 unit(s) Lime; 25 grams Salted Peanuts; 1 pack(s) Garlic & White Wine Scottish Mussels; 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; 1 pack(s) Fish Pie Mix; 300 milliliter(s) Water for the Rice; 1 tsp Sugar for the Sauce

with Jasmine Rice and Peanuts

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Make a meal that's truly special with this lightly indulgent and luxurious Thai Yellow Style Mussel and Fish Curry.

Allergens:

Peanut

•Milk

•Molluscs

•Sesame

•Cereals containing gluten

•Soya

•Fish

The quantities provided above are averages only.

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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 traces of: Nuts)

1 pack(s)

Garlic & White Wine Scottish Mussels

(Contains: Milk, Molluscs)

80 grams

Sugar Snap Peas

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

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

Energy (kJ)3391 kJ

Energy (kcal)810 kcal

Fat34.4 g

of which saturates18.6 g

Carbohydrate79.9 g

of which sugars9.9 g

Dietary Fibre6.1 g

Protein45.3 g

Salt5.2 g

Trans Fat0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Zester

•Rolling Pin

•Garlic Press

•Colander

•Lidded saucepan

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 1/4 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: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.