MUSSELS IN CO­CONUT CURRY BROTH

Diabetic Living - - Mains -

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

Life Noo­dles

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.

COOK’S TIP

You can re­place the baby bok choy with 1/2 bunch shred­ded English spinach, if you de­sire.

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