Green curry mussels. Mussels with white wine and shallots is a dish I've made at home many, many times, but the green curry coconut mussels were so exotic and delicious. Thai green curry paste and coconut milk are a great match for these briny bivalves. Most mussels are sustainably farmed, making them an excellent seafood option.
You can get canned Thai green curry paste and lime leaves at Asian grocery stores. One of my favorite restaurants serves green curry mussels with naan for mopping up the pot liquor. Every time we go, it is a must order so I decided I had to recreate it at home. You can have Green curry mussels using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Green curry mussels
- Prepare 1 kg of mussels (scrubbed and debearded).
- It’s 1 of onion (diced).
- Prepare 1 of garlic clove (crushed).
- Prepare 1 tbsp of ginger (grated).
- Prepare 2 tbsp of vegetable oil.
- It’s 1 tbsp of Valcom Green Curry Paste (add more to taste).
- Prepare 1 tsp of sugar.
- It’s 1 tbsp of fish sauce.
- You need 1/2 bunch of coriander (chopped).
- Prepare 1 cup of coconut milk.
- It’s of fried shallots (for garnishing).
Learn how to prepare this Green Curry Mussels recipe like a pro. Coconut Curry Mussels Done The Caribbean Way. Serve them along with some steamed jasmine rice lightly dressed with lime. Add drained mussels and cover pot with lid.
Green curry mussels instructions
- Heat a medium-sized heavy-based pot and add oil, onion, garlic and ginger. Saute until fragrant..
- Add fish sauce, coconut milk and sugar and bring to boil..
- Add drained mussels and cover pot with lid. Bring pot contents to boil and remove from heat immediately..
- With the lid on, shake the pot occasionally to open the mussels..
- Dish out on a serving plate and garnish with chopped coriander and fried shallots. Serve the dish immediately with steamed rice..
Bring pot contents to boil and remove from heat The 'Green Curry' is a relatively new curry dish in Thailand's history; assumed to have been created. Green curry past can be spicy; use less for milder flavor. This dish goes well with steamed rice, as the sauce from the curry is divine, or you can mop it up with some french baguette. It has a fresh "ocean hint" and tons of flavor. Remove cover and add curry sauce.