thai

Coconut Turmeric Mussels With Thai Basil and Rice

Name: Coconut Turmeric Mussels With Thai Basil and Rice
Yield: 1 serving
Cuisine: thai
Ingredients: 254 g mussels, cleaned; 114 g coconut milk, full fat; 108 g jasmine rice, cooked; 11 g red curry paste; 1 g turmeric powder; 4 g vegetable oil; 8 g fish sauce; 10 g lime juice; 10 g Thai basil leaves; 76 g water

This simmered dish pairs mussels, cleaned with coconut milk, full fat, jasmine rice, cooked and turmeric powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

37 g Protein

49 g Carbohydrates

34 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

254g mussels, cleaned 218 kcal
114g coconut milk, full fat 225 kcal
108g jasmine rice, cooked 140 kcal
11g red curry paste 20 kcal
1g turmeric powder 3 kcal
4g vegetable oil 35 kcal
8g fish sauce 3 kcal
10g lime juice 3 kcal
10g Thai basil leaves 4 kcal
76g water 0 kcal

Cooking instructions

mussels
Rinse mussels and discard any that are open and do not close when tapped.
red curry pasteturmeric powdervegetable oil
Heat vegetable oil in a pot over medium heat. Add curry paste and turmeric; fry 30 seconds until fragrant.
coconut milkwater
Add coconut milk and water; bring to a simmer.
mussels
Add mussels, cover, and cook 4 to 6 minutes, shaking the pot once, until shells open.
musselsfish saucelime juice
Stir in fish sauce and lime juice. Discard any unopened mussels.
jasmine riceThai basil leaves
Turn off heat and fold in Thai basil. Serve with jasmine rice to soak up the broth.