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Thai Red Curry with Mussels

Cook Time: 20 min

New Zealand mussels are bathed in a spicy coconut milk curry broth prepared by frying coconut, then infusing it with red curry, kaffir lime leaves, palm sugar, garlic, ginger and tomatoes. Serve them over a heap of steaming Jasmine rice sprinkled with fresh cilantro leaves.

Category:

This Meal Includes:

Mussels
Coconut Milk
Thai Red Curry Paste
Kaffir Lime Leaves
Garlic
Ginger
Tomatoes
Coconut Sugar
Cilantro
Jasmine Rice