Ingredients
- 400g (2 cups) Jasmine rice
- 1 tbs vegetable or canola oil
- 1 medium red onion, peeled, cut into thin wedges
- 1 lemon grass stem, pale section only, finely chopped
- 1 290g can Kaeng Phet Thai red curry cooking sauce (Takrai brand)
- 100g snake beans, cut into 5cm lengths
- 400g skinned flathead or flake/boneless fish fillets, cut into 4cm pieces
- 350g fresh mussels, scrubbed, debearded
- 1/3 cup fresh coriander leaves
Description
Seafood In Curry Sauce With Snake Beans Recipe - Cook Rice In A Large Saucepan Of Salted Boiling Water, Following Packet Directions, Until Tender. Drain Well And Keep Warm. Meanwhile, Heat The Oil In A Large Frying Pan Over...
Taste
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