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how to make homemade easy thai green curry - thepetitecook.com

Mussels with Homemade Thai green curry

Course: Main
Cuisine: thai
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Print Recipe


  • 3 pounds fresh mussels cleaned and scrubbed
  • 2 shallots finely minced
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 inch grated ginger
  • 8 oz/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


  • 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.