The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Red Mussel Curry with Wild Rice
This Thai seafood curry is ready in 20 mins, thanks to our ready-cooked Scottish mussels. Just add fragrant red spice paste, ginger and coconut cream to create a luscious sauce. Don't forget the crunchy mangetout, pak choi and red peppers for veggies!
Ready in 20
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 80g mangetout (use half)
- 1 pepper (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 pak choi (use half)
- 0g ready-cooked Scottish mussels (Molluscs)
- 1 unwaxed lime (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 shallot (use half)
- 1 handful of fresh coriander (use half)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 523
Protein: 21g
Carbs: 53g
Fat: 26g
Ingredients
- 1 unwaxed lime
- 1 pepper
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 pak choi
- 1 handful of fresh coriander
- 80g mangetout
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 shallot
- 500g ready-cooked Scottish mussels (Molluscs)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g creamed coconut
Nutritional Information
Calories: 589
Protein: 32g
Carbs: 57g
Fat: 27g
Thai Red Mussel Curry with Wild Rice
This Thai seafood curry is ready in 20 mins, thanks to our ready-cooked Scottish mussels. Just add fragrant red spice paste, ginger and coconut cream to create a luscious sauce. Don't forget the crunchy mangetout, pak choi and red peppers for veggies!
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Cooking Instructions
- Thinly slice the shallot and pepper. Trim the pak choi and cut into bite-sized pieces. Halve the mangetout. Dissolve the stock and creamed coconut in a jug with 200ml hot water (100ml for 1 person). Discard any mussels with broken shells.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the shallot, pepper and mangetout. Cook for 3 mins, until softened. Season lightly with sea salt.
- Add the ginger & garlic paste and curry paste to the pan. Cook for 1 min, then add the stock mixture, mangetout, pak choi, mussels and their juices. Bring to a boil, then simmer for 3-5 mins, until the mussels are piping hot and the veg has softened.
- Meanwhile, heat another large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Roughly chop the coriander. Stir half the coriander and a generous squeeze of lime juice into the curry. Season to taste with sea salt and black pepper.
- Serve the curry into bowls (discarding any mussels that remain closed). Serve the rice alongside. Scatter over the remaining coriander and serve the remaining lime as wedges.
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