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!

 

 

 

 




Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Thai Fish Curry Serving Presentation
Thai Fish Curry

April 30, 2019

This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is b...

Continue Reading

Thai Tofu stir fry serving presentation
Thai Tofu Stir-Fry

March 26, 2019

Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients..

Continue Reading

Serving presentation. Crab in Thai yellow curry paste paste
Thai Yellow Crab Curry

February 23, 2019

This is actually a Thai dish that doesn’t scream I'm Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in...

Continue Reading

★ Judge.me Reviews

Let customers speak for us

1137 reviews
97%
(1108)
2%
(24)
0%
(2)
0%
(1)
0%
(2)
Delicious!

I have tried several Mythai curry pastes now and they are always delicious and fresh tasting, the yellow curry paste was no exception. Definitely milder in heat than the others but still made a great curry. I have not found any other pastes to compare with the quality of those from Mythai.

Yummy

Very tasty authentic Thai curry paste. Could do with a quantity guide on the packet as didn’t know how much to use and think I could have done with using a bit more. I’ll know for next time though!

Better than a restaurant!

As the title states, the Thai curries we make at home using these pastes, are better than any curry we’ve ever had from a restaurant! Always really fresh tasting and the flavours are unreal! We’ve had to order a job lot to pass on to our friends as everyone asks for the recipe!

Delicious

Fresh ingredients, nicely spiced and easy to use. I added fish sauce and palm sugar to my taste for the family and extra fresh chilli 🌶 at the end for those who like a bit of extra spice. Will certainly use again when in the winter months I cannot grow the fresh ingredients required for a good Thai curry. Pleasantly surprised and beats all the options to buy in supermarkets. Keep it up please! Ps the photo is taken before the coconut milk was added!

Beware of expensive imitations

Tried many supermarkets pastes nothing comes close to this wonderful paste. As good as it gets

1126
Verified Reviews