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Seafood in curry sauce with snake beans
Seafood in curry sauce with snake beans
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 400g (2 cups) jasmine rice
  • 18.40 gm vegetable oil or canola oil
  • 1 medium red onion, peeled, cut into thin wedges
  • 1 lemon grass stem, pale section only, finely chopped
  • 290g can Thai red curry cooking sauce
  • 100g snake beans, cut into 5cm lengths
  • 400g flathead fillet or flake fish fillets, skinned, cut into 4cm pieces
  • 350g fresh mussels, scrubbed, debearded
  • 82.50 ml fresh coriander leaves
Instructions:
  • Prepare the rice in a large saucepan of salted boiling water according to package instructions until tender. Drain thoroughly and keep it warm.
  • Heat oil in a large frying pan, sauté onion until soft, add lemongrass, stir in Thai red curry sauce. Bring to a boil, then simmer covered for 5 minutes. Add snake beans, cook covered for 2 minutes. Add fish and mussels, cook covered for 3 minutes until fish flakes and mussels open. Discard any unopened mussels. Stir in coriander and serve with Jasmine rice.

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