Packed with tangy vibrant flavors, it's amazingly easy to make authentic Thai green curry at home. Pair it with mussels, and make the perfect dish to celebrate Summer!
Although chicken is a popular choice, I can tell you mussels happily marry with the light, fragrant taste of Thai green curry. The combination of these two amazing ingredients make an easy impressive meal perfect for the warm season.
Homemade Thai green curry is the key ingredient. I love making my own green curry, it has tons of more flavor than store-bought options, plus it's incredibly simple to make. All you need is a bunch of ingredients,- some may sound unusual- so if you have trouble finding them try to look in a local Asian grocery store.
Once you have all ingredients, you just need to give them a whiz in the food processor until your reach the perfect paste texture. Double up the amounts and store in the freezer the green curry paste in excess, it's always handy on those Thai-cravings moments- Yes, I happen to have them often -.
These mussels with Thai green curry are super easy to make and ready in 20 mins, perfect for a hassle-free quick meal. Serve them along with some steamed jasmine rice lightly dressed with lime juice and you'll have a healthy, flavorful balanced meal!
Fancy more Oriental inspiration? Check all the Asian inspired recipes!
Mussels with Homemade Thai green curry
- 3 pounds fresh mussels, cleaned and scrubbed
- 2 shallots, finely minced
- 1 tablespoon olive oil
- 1 garlic clove
- 1 inch grated ginger
- 8 oz/200ml coconut milk
- 1 teaspoon 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 teaspoon ground cumin
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon Thai fish sauce
- For the green curry paste, place all of the ingredients in a food processor. Blend until reach a paste texture.
- 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.
- Add coconut milk, ½ glass of water and fish sauce and bring to a light boil.
- 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.
- Add lime juice, lime wedges, spring onions, fresh coriander and chopped chili, season to taste and serve with steamed jasmine rice. Enjoy!
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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