Thai Green Mussel Curry
A delicious, low carb, thai green curry.
- For The Curry Sauce
- 1 Onion finely chopped
- 2 Cloves of crushed garlic
- 5 cm knob ginger chopped
- 1 stalk of lemon grass
- 15 g of fresh coriander chopped
- 2 green chillis deseeded
- 20 g baby spinach leaves
- 1 can of coconut milk
- For the muscles
- 2 tbsp coconut oil
- 1 can coconut milk
- splash of fish sauce
- juice of 2 limes
- handful of fresh lime leaves
- 2 tsp of xylitol
- 1.3 kg's of mussels cleaned.
- 1 punnet of baby marrow zoodled
Add all the ingredients from the curry sauce to a blender and blender until fine and smooth.
Heat your coconut oil in a wok over a warm heat
Toss in the curry sauce and allow to simmer for a minute or 2
Add the additional can of coconut milk, fish sauce, lime juice and leaves & xylitol and stir well to combine all the ingredients.
Bring to the boil and add the mussels & zoodles
Put the lid on your wok and allow to simmer gently for about 10 minutes.
Remove the lid and simmer for a further couple of minutes to reduce the liquid.
Serve hot with additional fresh coriander and chilli
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