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Prep 5 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 shallots, finely chopped.
  • 1 tbsp of minced ginger-garlic (from a jar).
  • 2 tbsps of Thai curry paste, red or green.
  • 1 lemongrass, sliced in half.
  • 1 tin of coconut milk.
  • 1 tsp of caster sugar.
  • 1 tbsp soy sauce.
  • 1 bag of fresh mussels cleaned.
  • Fresh coriander.
  • Fresh limes.
  • Birdseye chillies (optional).
Thai Green Curry Mussels Thai Green Curry Mussels

Thai Green Curry Mussels

If like me you are a massive fan of mussels you need to try this recipe. Beautiful creamy spicy coconut broth, full of flavour giving your mussels a Thai twist.


  1. In a large pan/pot over a low to medium heat add a splash oil then add the shallots and ginger garlic and fry till soft but without colouring. Should take around 4-6 minutes.
  2. Next, add the curry paste and cookout for a couple of minutes. Followed by the lemongrass, the mussels and give it a good mix.
  3. Now add the tin of coconut milk, the sugar and the soy sauce, give it a good mix and turn up the heat. Cover with a lid and allow the mussels to open.
  4. Once the mussels are open (discard any that haven’t) you are ready to eat. Sprinkle with the coriander, a squeeze of lime and if you like it hot a few sliced chillies. If you can get hold of some you can also add some freshly grated coconut.

Thai Green Curry Mussels

If like me you are a massive fan of mussels you need to try this recipe. Beautiful creamy spicy coconut broth, full of flavour giving your mussels a Thai twist.

favorite
print
rate
Prep 5 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 shallots, finely chopped.
  • 1 tbsp of minced ginger-garlic (from a jar).
  • 2 tbsps of Thai curry paste, red or green.
  • 1 lemongrass, sliced in half.
  • 1 tin of coconut milk.
  • 1 tsp of caster sugar.
  • 1 tbsp soy sauce.
  • 1 bag of fresh mussels cleaned.
  • Fresh coriander.
  • Fresh limes.
  • Birdseye chillies (optional).
  1. In a large pan/pot over a low to medium heat add a splash oil then add the shallots and ginger garlic and fry till soft but without colouring. Should take around 4-6 minutes.
  2. Next, add the curry paste and cookout for a couple of minutes. Followed by the lemongrass, the mussels and give it a good mix.
  3. Now add the tin of coconut milk, the sugar and the soy sauce, give it a good mix and turn up the heat. Cover with a lid and allow the mussels to open.
  4. Once the mussels are open (discard any that haven’t) you are ready to eat. Sprinkle with the coriander, a squeeze of lime and if you like it hot a few sliced chillies. If you can get hold of some you can also add some freshly grated coconut.