Mussels with Homemade Thai green curry
Andrea Soranidis - The Petite Cook
cleaned and scrubbed
oz/200ml coconut milk
juice of 1 lime
a small bunch of fresh coriander
red Thai chili
chopped, to serve (optional)
only green tops, finely sliced
quartered, to serve
steamed jasmine rice
For the Thai Green Curry paste:
medium green chillies
deseeded and roughly chopped
piece of fresh ginger
peeled and grated
small bunch of fresh coriander
stalks and roots
grated zest and juice
kaffir lime leaves
finely chopped (if unavailable, use the grated zest of 1 extra lime)
peeled and chopped (optional)
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.
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.