Easy Green Curry with Mussels and Bok Choy

Easy and Flavorful Green Curry with Mussels and Bok Choy: Perfect weeknight dinner ready in just 30 minutes! It has a fresh "ocean hint" and tons of flavor.

Course Main Course

Cuisine Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 286kcal

Author Elena Szeliga

Ingredients

2 tablespoons vegetable oil
1 medium sized onion
1 small chili or more if you like it spicy
4-5 bok choy
1/2 red Chinese cabbage or napa cabbage
2 teaspoons grated ginger
2 cloves garlic grated
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black peppercorns
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
1 teaspoon ground black cardamom from 5-6 cardamom pods
1 ml can coconut milk 400or 13.5 oz
1/2 cup vegetable broth or water
3 tablespoons ground almonds
200 grams or 7 oz mussels shells removed
a handful dried anchovies
salt
1/2 lime cut into 2 wedges, to serve
2 tablespoons Greek yogurt to garnish
rice or paratha to serve

Instructions

Chop onion, chili, bok choy and red Chinese cabbage. Set a large skillet or a wok with a lug of vegetable oil on medium heat. Start with making your rice (see instructions on the package) at this point, so that it's ready by the time you are done with the curry.
Add onion, chili, ginger and garlic to the wok and sauté for 1 minute. Add ground spices and sauté for 1-2 more minutes until aromatic. Then add bok choy and red cabbage. Stir-fry for a couple of minutes and add coconut milk, vegetable broth or water and ground almonds. Then add anchovies and mussels. Simmer for 8-10 minutes. Season with salt to taste. Serve with lime wedges, yogurt and rice or parathas.

Notes

Dried anchovies are quite salty, so taste your curry before adding more salt to it.

Nutrition