Lunch

Green Curry Mussels with Charred Snap Peas & Jasmine Rice

Name: Green Curry Mussels with Charred Snap Peas & Jasmine Rice
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb large mussels, cleaned and debearded; 3 tbsp Thai green curry paste; 1 can (14 oz) full-fat coconut milk; 1 cup chicken or seafood stock; 3 kaffir lime leaves, torn; 2 tbsp Thai fish sauce; 1 tbsp palm sugar; juice of 1 lime; 8 oz snap peas; 1 tbsp neutral oil; 1 cup cooked jasmine rice, warm; fresh Thai basil and cilantro for garnish; 1 Thai bird chili, sliced, for garnish; sea salt and white pepper

Fat, open mussels swimming in a creamy coconut-green curry broth spiked with lime and kaffir lime leaves, served over jasmine rice with charred snap peas that add textural contrast and a light char-sweetness. A lunch that tastes like summer in Phuket.

780cal 27gprotein 51gcarbs 55gfat 12min prep 18min cook 2serves

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