Frozen mussel meat is a healthy, convenient protein source to keep around in your freezer so you can use it in a pinch. This Thai green curry with mussels and cabbage recipe is a delicious way to put them to good use with the added bonus of not having to muck around with shells. Give it a try!
Keto Thai Green Curry Mussels and Cabbage Recipe
Ingredients:
- 2 tablespoons avocado oil
- 3 tablespoons Thai green curry paste
- ½ teaspoon dried basil
- 2 cloves garlic, minced
- One 14oz can full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- ⅛ teaspoon crushed red pepper flakes (or to taste)
- 340g package cooked frozen mussel meat, thawed and rinsed
- 6 cups cabbage, shredded
- 1 green onion, thinly sliced
- Fresh cilantro and basil, chopped (for garnish)
Directions:
Heat oil in a deep 12-in. skillet over medium-low heat until shimmering hot. Add the curry paste, minced garlic and dried basil then cook, stirring with a wooden spatula, until fragrant, about 1 minute. Increase the heat to medium-high and stir in the coconut milk, lime juice, fish sauce, and cayenne. Cover and simmer for 2 minutes for the flavours to blend.
Add the cabbage, cover and cook for 5-7 minutes or until tender. Stir the mussels and cook until heated through. Serve sprinkled with the green onions, basil, and cilantro.
Did you make this keto Thai green curry with mussels and cabbage recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
