Thai Green Curry Mussels

September 24, 2019

Thai Green Curry Mussels  Serving Presentation

This is a very versatile dish that cooks in minutes, you can make it with green or red curry paste if you prefer, it can be served as a main dish or as a starter. It also works well with either noodles or spaghetti. I used fresh mussels for this but if they're not available there is a good alternative with cooked mussels  available from most supermarkets. Sometimes this can even be preferable if you don't have a good fishmonger with a supply of fresh mussels, certainly takes out the work of cleaning them as well. The canned tuna in the picture adds a wonderful taste and texture to the sauce.

Serving Presentation 1Ingredients.

Around 700 g to I kilo mussels
1 small can of tuna
1 can of coconut milk
A bunch of basil leaves, Thai if possible. (Waitrose stock them.)
A couple of mild chillies and a lime
1 Packet of My Thai Curry  green or red curry paste.

If you’re using fresh mussels then they first have to be cleaned by rubbing handfuls of them together in  running water. Tap any mussels that are partly open and discard those that do not close tightly. Pull any straggly hairy “beards” from the mussels. Rinse again in cold water.
If you are using cooked mussels then keep them in their container until ready to use. You don’t have to worry about these mussels being open because they have been cooked.

Put the tuna and the curry paste together in a bowl and mix together with a fork, don’t be tempted to use a food processor or chopper for this. I actually bashed mine about in a large mortar and pestle but if you don’t have one of these a bowl is perfectly fine.

Tuna-and-Thai-green-curry-paste

Start by cooking your spaghetti or noodles because the rest of this will take less than 10 minutes.

Add the coconut milk to a large pan or wok if you have one and then add the tuna and curry paste mixture. As always, the quality of the coconut milk is paramount so if you're not familiar with what constitutes a good coconut milk I would suggest you start by reading this, Coconut Milk Summary.

Add curry paste to coconut milk

Bring the contents of the pan to a simmer whilst stirring.

Bring the sauce to a simmer

Add the mussels to the pan and heat through for no more than five minutes. Taste the sauce and adjust the sweetness with some lime juice if required.

Add mussels to the pan

Add the remaining ingredients stirring just a little so as not to totally submerge all those colourful basil leaves and chili slices.

Add the remaining ingredients to the pan

Serve with spaghetti or noodles.

Serving suggestion 2

Enjoy!

 

 

 

 




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Mild Thai Green Curry
Andy Bell (Limoges, FR)
Oh my word!

Fantastic tasty and authentic Thai curry sauce. Took me straight back to my favourite place in the world, Ko Samui

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Southern Thai Green Curry Paste
David W (Worcester, GB)
True taste of Thailand

Before Covid I regularly travelled to Bangkok on business and have been there 25-30 times. These curry pastes + good quality coconut milk result in Thai curries as good as any I have eaten in Thailand - I will be ordering again very soon! Delicious and authentic.

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Crying Tiger Sauce
Wayne Phillips
Crying Tiger

Excellent sauce. Very authentic flavours

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Mick J (Bolton, GB)
Best green curry ever

Have my own recipe for green curry from scratch which I always preferred to any shop bought paste until now…. Using this made making a green curry much quicker and tasted even better. Will be ordering more of these (and try the yellow and red paste too) and will order some of the ones I didn’t get last time!

Southern Green curry

As always taste and flavour are spot on, no better pastes on the market in my opinion

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