Ingredients Jump to Instructions ↓

  1. 3-4 small Thai green chillies

  2. 3 cm piece galangal , chopped

  3. 1-2 sticks lemongrass , chopped

  4. 2 cloves garlic

  5. 2 tbsp finely chopped shallots

  6. 1 tsp Thai shrimp paste

  7. 3 coriander , roots and stalks, leaves reserved for garnish

  8. 2 tsp fish sauce pinch freshly ground black peppercorns

  9. 1 lime , juice only

  10. 1 kg mussels , cleaned, de-bearded and rinsed

  11. 400 g coconut milk

  12. 1 tbsp grated palm sugar

  13. 2 kaffir lime leaves , or 2 tsp lime zest

  14. 2 tbsp shredded basil , leaves

Instructions Jump to Ingredients ↑

  1. Thai green curry mussels Method 1. For the green curry paste: place all of the curry paste ingredients into a food processor and blend until very smooth.

  2. For the mussels: check for dead mussels by tapping them firmly on the work surface – discard if they do not close.

  3. Heat the vegetable oil in a large, deep pan and fry three tablespoons of the curry paste for 1-2 minutes, or until aromatic. Add the mussels, stirring to coat in the curry paste, then add the coconut milk, palm sugar and lime leaves. Cover the pan with a lid and cook for 2-3 minutes, or until the mussels have opened (discard any that remain shut).

  4. Stir in the basil and reserved coriander leaves and toss the mussels to ensure that they are well-coated in the curry mixture. Serve the mussels in shallow bowls.


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