3medium green chilliesdeseeded and roughly chopped
1spring onionroughly chopped
1inpiece of fresh gingerpeeled and grated
1garlic clovescrushed
small bunch of fresh corianderstalks and roots
1lemongrass stalkschopped
1limegrated zest and juice
4kaffir lime leavesfinely chopped (if unavailable, use the grated zest of 1 extra lime)
½inpiece galangalpeeled and chopped (optional)
1tbscoriander seedscrushed
½teaspoonground cumin
1teaspoonblack peppercornscrushed
1teaspoonThai fish sauce
Instructions
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.
Notes
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.