Thai Green Curry Mussels
User Reviews
4.9
Thai Green Curry Mussels
Description
This recipe begins with cleaning and debearding fresh mussels, discarding any damaged ones. The green curry sauce is prepared by gently heating green curry paste with grated ginger, fish sauce, and soy sauce before adding coconut milk and lime juice. When the sauce starts to boil, the mussels, thinly sliced chili, and fresh coriander leaves are added and cooked until the shells open, about two to three minutes.
The result is mussels infused with a vibrant, creamy green curry flavor, contrasted by the brightness of lime and fragrant coriander. The coconut milk provides richness while the green curry paste and chili yield gentle spiciness and warmth. This dish works well as a starter or light main, served with crusty bread or steamed rice to soak up the curry broth.
Ingredients
- 1 kg mussels
- 1 tsp green curry paste
- 1/2 tsp fish sauce
- 1 tbsp soy sauce
- 2 cm ginger ~3/4 inch, grated
- 1/2 Chili pepper
- 400 ml coconut milk
- 1/2 lime
- Coriander fresh
Instructions
Preparing the mussels
- To prepare the mussels, start by scrubbing them thoroughly and removing any beards or debris. Discard any mussels that are cracked or open.
Thai Green Curry Sauce
- Heat the curry paste, ginger, soy sauce, and fish sauce in a wok, then add the coconut milk and lime juice.
- When the sauce starts to boil, add the mussels, the coriander leaves, and the thinly sliced chili pepper. Cover, is you wish, and cook everything for 2-3 minutes over high heat until all the mussels have opened.
Notes
User Reviews
Overall Rating
4.9
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