Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, green curry mussels. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Green curry mussels is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Green curry mussels is something which I’ve loved my whole life. They’re nice and they look wonderful.
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. Add the green curry paste and coconut milk and bring to a boil. Go through your mussels one by one.
To get started with this particular recipe, we must prepare a few components. You can have green curry mussels using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Green curry mussels:
- Prepare 1 kg mussels (scrubbed and debearded)
- Take 1 onion (diced)
- Make ready 1 garlic clove (crushed)
- Get 1 tbsp ginger (grated)
- Get 2 tbsp vegetable oil
- Take 1 tbsp Valcom Green Curry Paste (add more to taste)
- Take 1 tsp sugar
- Get 1 tbsp fish sauce
- Make ready 1/2 bunch coriander (chopped)
- Take 1 cup coconut milk
- Get fried shallots (for garnishing)
Stir in coconut milk and lime juice. Coconut Curry Cilantro Mussels - Summer Recipe. Add my THAI GREEN CURRY PASTE and cook, stirring until it's sizzling and smelling yum. Green curry paste can be spicy; use less for milder flavor.
Steps to make Green curry mussels:
- 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.
Add my THAI GREEN CURRY PASTE and cook, stirring until it's sizzling and smelling yum. Green curry paste can be spicy; use less for milder flavor. Available in the ethnic foods aisle at the supermarket, the paste keeps several months in the refrigerator. Substitute shrimp for mussels, if you. Add drained mussels and cover pot with lid.
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