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!

If you like this recipe please click the star rating or add a comment below!  Kop Khun Kha, Nitsa.x
star



Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Thai Curry Pie
Thai Curry Pie

April 15, 2023

My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...

Continue Reading

Chicken Khao Soi or Chiang Mai Curried Noodles
Chicken Khao Soi

July 01, 2022 1 Comment

I firmly believe that Khao Soi should be ranked as one of the world's great dishes. You can call it a curry or you can call it a noodle soup and it is both of those with more on top, literally on top! A broth of aromatic curry paste and orange-tinged coconut milk with tender chicken falling apart for you, boiled noodles lurking underneath and becoming coated with fragrant oil as they break the surface. Crispy noodles on top that you can manipulate and dunk into the sauce, make this dish..

Continue Reading

Massaman roast chicken
Massaman roast chicken

January 07, 2022 6 Comments

This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Most often cooked in the home, rather than restaurants, which is most likely the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it! And of course ...

Continue Reading

Judge.me Verified Reviews Badge
2595
Verified Reviews