- 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.
- Next, add the curry paste and cookout for a couple of minutes. Followed by the lemongrass, the mussels and give it a good mix.
- 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.
- 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.
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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
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.
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.
PREP
5 minutes
TOTAL
25 minutes
favorite
print
share
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).
- 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.
- Next, add the curry paste and cookout for a couple of minutes. Followed by the lemongrass, the mussels and give it a good mix.
- 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.
- 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.
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