It’s always fun to visit an Asian grocery store because I seem to find something new and interesting every time I go.
Last time I was at a large local Chinese grocery store I found these beautiful green mussles!
It was interesting to find out that they are from New Zealand because I usually see them at Chinese restaurants so I had assumed they were from Asia.
These were sold in a box frozen. When I opened the box at home I was pleasantly surprised that each piece was very large and plump.
Another thing I found during the same trip to the grocery store was this. Rice flake noodles.
I had never seen it before, and I thought it would be fun to try it in my coconut curry.
These flakes are paper-thin and so pretty.
I expected them to maintain the flat shape, but once cooked in boiling water they all curled up!
The third major ingredient of this dish, coconut milk, also came from the same Asian grocery store that day.
I always enjoy coconut curry, but this one turned out to be a bit special with the new fun ingredients!
4 cloves garlic, chopped
ginger, chopped, same amount as garlic
1 onion, chopped
2 stalks celery, chopped
2~3 cups vegetable stock
1 tablespoon Indian curry paste
1 can coconut milk
a dozen green mussles, thawed
1 cup rice flake noodles, cooked
salt and pepper
fresh scallion, chopped
fresh cilantro, chopped
1. Sautee garlic and ginger in oil.
2. Add onion and celery. Continue to cook.
3. Add vegetable stock. Boil and turn down to a low heat.
4. Add curry paste and coconut milk. Turn heat up.
5. Add mussles. Cook mussles for a few minutes until cooked through.
6. Add cooked rice flake noodles.
7. Season, with sugar, salt, and pepper.
8. Serve with scallion and cilantro.
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