Mussels with Homemade Thai green curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Thai
Serves: 4
  • 3 pounds fresh mussels, cleaned and scrubbed
  • 2 shallots, finely minced
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 inch grated ginger
  • 8oz/200ml coconut milk
  • 1 tsp fish sauce
  • juice of 1 lime
  • a small bunch of fresh coriander, to serve
  • 1 red Thai chili, chopped, to serve (optional)
  • 2 spring onions, only green tops, finely sliced
  • 2 limes, quartered, to serve
  • 2 cups steamed jasmine rice, to serve
For the Thai Green Curry paste:
  • 3 medium green chillies, deseeded and roughly chopped
  • 1 spring onion, roughly chopped
  • 1 in piece of fresh ginger, peeled and grated
  • 1 garlic cloves, crushed
  • small bunch of fresh coriander, stalks and roots
  • 1 lemongrass stalks, chopped
  • 1 lime, grated zest and juice
  • 4 kaffir lime leaves, finely chopped (if unavailable, use the grated zest of 1 extra lime)
  • ½ in piece galangal, peeled and chopped (optional)
  • 1 tbs coriander seeds, crushed
  • ½ tsp ground cumin
  • 1 tsp black peppercorns, crushed
  • 1 tsp Thai fish sauce
  1. For the green curry paste, place all of the ingredients in a food processor. Blend until reach a paste texture.
  2. Heat the oil in a large pot over medium heat, Add the shallots cook until soft, then fold in garlic, ginger and curry paste. Cook, stirring often, until fragrant and golden, about 2 mins.
  3. Add coconut milk, ½ glass of water and fish sauce and bring to a light boil.
  4. Fold the mussels in, and cover with a lid. Cook until the mussels open, abut 6-8 mins. Remov from the heat and discard any unopened mussels.
  5. Add lime juice, lime wedges, spring onions, fresh coriander and chopped chili, season to taste and serve with steamed jasmine rice. Enjoy!
  6. mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir ½ cup cilantro into each. Serve with bread, if desired.
Double up the green curry paste ingredients and store in the freezer for a quick meal, or refrigerate up to 3 weeks in air-tight container.
Recipe by The Petite Cook at