Easy Green Curry with Mussels and Bok Choy


by: Happy Kitchen.Rocks

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.


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serves: 2

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 can (400 ml or 13.5 oz) coconut milk

1/2 cup vegetable broth or water

3 tablespoons ground almonds

200 grams or 7 oz mussels, shells removed

a handful dried anchovies


1/2 lime, cut into 2 wedges, to serve

2 tablespoons Greek yoghurt, to garnish

rice or paratha, to serve

Nutrition Facts
Easy Green Curry with Mussels and Bok Choy

Servings Per Recipe: 2

Amount per Serving

Calories: 878

  • Total Fat: 46.9 g
  •     Saturated Fat: 22.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 45.5 mg
  • Sodium: 874.5 mg
  • Total Carbs: 92.9 g
  •     Dietary Fiber: 33.1 g
  •     Sugars: 45.3 g
  • Protein: 39.6 g

how is this calculated?

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1.  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.

2.  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 and rice or parathas.

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