Description
Serve this Thai-inspired dish with rice or throw some cooked Quinoa or barley into the sauce before serving.
Ingredients
Units
Scale
- 1 onion diced
- 1 clove of garlic crushed
- 1 tbsp (15 ml) of grated ginger
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) green curry paste ( more if you want)
- 1 kg pack of cleaned mussels
- 1 tsp sugar
- 1 tbsp (15 ml) fish sauce
- 1/2 bunch of chopped coriander
- 1 cup (240 ml) coconut milk or cream or 1/2 stock / 1/2 coconut
- 2 tbsp (30 ml) fried eshallots ( from Asian stores)
Instructions
- Choose a medium sized deep heavy pot. Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
- Add the sugar, fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
- Add the drained mussels and add a lid. Bring back up to the boil then take off the heat. Shake the pot occasionally till the mussels are opened.
- Sprinkle over chopped coriander & fried eschallots
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290