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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 5 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.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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 5 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.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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