MUSSELS IN COCONUT CURRY BROTH
PREPARATION TIME: 10 MINS COOKING TIME: 15 MINS SERVES 2 (AS A MAIN)
1 tsp olive oil
1 leek, trimmed, very thinly sliced 1 celery stick, thinly sliced 1 carrot, cut into short, thin sticks 3 tsp Valcom Authentic Thai
Red Curry Paste
160ml (2/3 cup) Nestlé Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1 tsp cornflour
125ml (1/2 cup) water
8 black local mussels, cleaned 1 bunch baby bok choy, ends
trimmed, washed, chopped
½ x 62.5g portion Chang’s Long
1 Heat the oil in large non-stick wok over medium. Add the leek, celery and carrot. Cook, stirring occasionally, for 6-7 minutes or until vegetables soften. Add curry paste. Cook, stirring, for 1 minute. 2 Mix evaporated milk with the cornflour in a jug. Pour into wok with the water and bring to a simmer. Add mussels, cover and cook for 6-7 minutes, adding bok choy for last 2 minutes of cooking. 3 Meanwhile, cook the noodles following packet directions, or until tender. Drain well. Dish noodles and top with vegetables and mussels. Pour the broth over the top and serve.
You can replace the baby bok choy with 1/2 bunch shredded English spinach, if you desire.