Easy Green Curry with Mussels and Bok Choy Recipe

Name: Easy Green Curry with Mussels and Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 1 Medium Sized Onion, Chopped; 1 Small Chili, Chopped (or More If You Like It Spicy); 2 teaspoons Grated Ginger; 2 cloves Garlic, Grated; 1/2 teaspoons Ground Coriander; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Ground Black Peppercorns; 1 Tablespoon Ground Turmeric; 1 teaspoon Ground Fenugreek; 1 teaspoon Ground Black Cardamom (from 5-6 Cardamom Pods); 4 Bok Choy, Chopped; 1/2 Red Chinese Cabbage Or Napa Cabbage, Chopped; 1 can (400ml Or 13 1/2 Oz. Size) Coconut Milk; 1/2 cups Vegetable Broth (or Water); 3 Tablespoons Ground Almonds; Dried Anchovies, To Taste; 7 ounces, weight Mussels, Shells Removed; Salt; 1/2 Lime, Cut Into 2 Wedges, To Serve; 2 Tablespoons Greek Yoghurt, To Garnish; Rice Or Paratha, To Serve

Servings: persons

2 Tablespoons Vegetable Oil
1 Medium Sized Onion, Chopped
1 Small Chili, Chopped (or More If You Like It Spicy)
2 teaspoons Grated Ginger
2 cloves Garlic, Grated
1/2 teaspoons Ground Coriander
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Black Peppercorns
1 Tablespoon Ground Turmeric
1 teaspoon Ground Fenugreek
1 teaspoon Ground Black Cardamom (from 5-6 Cardamom Pods)
4 Bok Choy, Chopped
1/2 Red Chinese Cabbage Or Napa Cabbage, Chopped
1 can (400ml Or 13 1/2 Oz. Size) Coconut Milk
1/2 cups Vegetable Broth (or Water)
3 Tablespoons Ground Almonds
Dried Anchovies, To Taste
7 ounces, weight Mussels, Shells Removed
Salt
1/2 Lime, Cut Into 2 Wedges, To Serve
2 Tablespoons Greek Yoghurt, To Garnish
Rice Or Paratha, To Serve

1
Set a large skillet or a wok with vegetable oil on medium heat.
2
Start with making your rice (see instructions on the package) at this point, so that its ready by the time you are done with the curry.
3
Add onion, chili, ginger and garlic to the wok and saute for 1 minute.
4
Add ground spices and saute for 12 more minutes until aromatic.
5
Then add bok choy and red cabbage.
6
Stir-fry for a couple of minutes and add coconut milk, vegetable broth or water and ground almonds.
7
Then add anchovies and mussels.
8
Simmer for 810 minutes.
9
Season with salt to taste.
10
Garnish with lime wedges and yogurt, and serve with rice or parathas.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil, 1 Medium Sized Onion, Chopped, 1 Small Chili, Chopped (or More If You Like It Spicy), 2 teaspoons Grated Ginger, and more.

Yes, Easy Green Curry with Mussels and Bok Choy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Green Curry with Mussels and Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions