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Thai Green Mussel Curry

Sharon van Wyk
A delicious, low carb, thai green curry.
Total Time 1 hr
Servings 8


  • 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