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Thai green curry with mussels
Thai green curry with mussels
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Thai cuisine's perfect harmony of sweet, sour, and salty flavors is its signature.
Ingredients:
  • 1 bunch coriander
  • 3 cloves garlic
  • 2cm piece ginger
  • 1 stalk lemongrass
  • 6 spring onions
  • 1 long green chilli
  • 36.80 gm vegetable oil
  • 800.00ml can coconut milk
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) fish sauce
  • 2kg pot-ready mussels (see note)
  • 2 limes
  • 18.40 gm vegetable oil
  • 400g (2 cups) jasmine rice
Instructions:
  • In a saucepan over medium heat, warm oil, then add rice and stir for 1 minute until coated. Pour in 500ml (2 cups) water and coconut milk, bring to a simmer while stirring. Cover with a tight lid, lower the heat, and cook for 10 minutes until liquid is absorbed. Remove from heat, let it sit covered for 10 minutes.
  • Wash coriander and roughly chop half the stalks with garlic, ginger, white part of lemongrass, 3 spring onions, and chili, then blitz in a food processor until a paste forms.
  • In a large saucepan over medium heat, warm oil. Cook paste, stirring, for 3 minutes until fragrant. Pour in coconut milk, sugar, and fish sauce. Increase heat to high and bring to a boil. Add mussels, cover, and cook for 5 minutes until mussels open, shaking the pan occasionally.
  • Squeeze lime juice over mussels and sprinkle torn coriander leaves on top. Thinly slice remaining spring onions diagonally and scatter over mussels. Fluff up rice with a fork and serve immediately with mussel curry.

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