MUSSELS WITH HOMEMADE THAI GREEN CURRY
Steps:
- For the green curry paste, place all of the ingredients in a food processor. Blend until reach a paste texture.
- Heat the oil in a large pot over medium heat, Add the shallots cook until soft, then fold in garlic, ginger and curry paste. Cook, stirring often, until fragrant and golden, about 2 mins.
- Add coconut milk, 1/2 glass of water and fish sauce and bring to a light boil.
- Fold the mussels in, and cover with a lid. Cook until the mussels open, abut 6-8 mins. Remov from the heat and discard any unopened mussels.
- Add lime juice, lime wedges, spring onions, fresh coriander and chopped chili, season to taste and serve with steamed jasmine rice. Enjoy!
- mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.
THAI GREEN CURRY MUSSELS RECIPE
This Thai Green Curry Mussels recipe is the perfect Thai seafood dish you'll wish you tried earlier. It's savory, sweet and done in just 30 minutes.
Provided by URVASHI PITRE
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Heat 10-inch sauté pan with a lid. Add coconut oil and the green curry paste and sauté for 1 minute.
- Add ginger, garlic, tomatoes and eggplant and mix well.
- Pour in coconut milk, soy sauce, fish sauce, and Swerve. Cover the saucepan with a lid and cook for 10 minutes until the eggplant is cooked through.
- Add in mussels and place the lid back on. Cook until the mussels have opened, about 3-5 minutes. Discard any mussels that have not opened.
- Sprinkle with additional chopped basil and serve.
Nutrition Facts : Calories 585 kcal, Carbohydrate 17 g, Protein 20 g, Fat 52 g, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
COCONUT-CURRY MUSSELS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
- Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
- Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.
THAI RED CURRY MUSSELS
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
THAI GREEN CURRY MUSSELS | MARION'S KITCHEN
The secret to good mussels? Make sure they're fresh and don't overcook them. This seafood curry feast is ready in 30 minutes - and be sure to have slices of thick toasted bread to soak up the luscious sauce.
Provided by Bee
Yield 4
Number Of Ingredients 8
Steps:
- 1.Heat oil in a large pot over low heat. Add my THAI GREEN CURRY PASTE and cook, stirring until it's sizzling and smelling yum. Add COCONUT MILK and DRIED HERBS & CHILLI. Turn up the heat and wait for the curry sauce to start simmering again.
- 2.Drain and discard the liquid from the BAMBOO SHOOTS and add the shoots to the curry. Now throw in the mussels and stir to combine. Cover with a lid and cook for 5 minutes or until mussels open up. Remove from heat and stir through basil.
- 3.Ladle mussels and sauce into bowls and serve with bread to soak up all that yummy sauce.
THAI STEAMED MUSSELS
Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Provided by MURINMOON
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g
THAI GREEN MUSSEL CURRY
This dish I made the other night just messing around with the ingredients I had in my fridge, except the mussels, which I bought that day, while I was out as they were on special. This would serve 2-3 as a main meal, depending on appetites, without rice. My hubby and I try to eat low carb as often as we can so I did not serve ours with rice. I would say if serving over steamed Jasmine rice it would be adequate for 4 as you would have the added starch to fill you up, as we all know how light mussels are.
Provided by The Flying Chef
Categories Curries
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan.
- Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.
- Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through.
- While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise you're eating a bowl full of shells.
- Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.
- To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.
Nutrition Facts : Calories 1588, Fat 96.3, SaturatedFat 63.7, Cholesterol 210, Sodium 2813.1, Carbohydrate 83.3, Fiber 13.3, Sugar 34.9, Protein 105.3
MUSSELS IN THAI GREEN CURRY STYLE
This dish goes well with steamed rice, as the sauce from the curry is divine, or you can mop it up with some french baguette. The key is the freshness of the mussels.
Provided by NoOnionNoGarlic
Categories Curries
Time 35m
Yield 2 Plates, 2 serving(s)
Number Of Ingredients 14
Steps:
- Put lemongrass, chili, ginger, kaffir lime leaves, coriander roots, ground cumin, ground coriander, fish sauce, sugar, lime juice into a food blender, and blend together until smooth. Adjust the seasoning of the paste to your own taste.
- Heat oil in a large sauce pan, make sure the sauce pan has a lid. When the oil is hot, add the curry paste into the pan, and fry it for a couple of minutes.
- Add coconut milk, and bring it to boil. Once boiled, add the mussels, cover the pot with the lid, and turn the heat down to medium. Let it simmer for 3-5 minutes or until the mussels have all opened.
- Turn the heat off, and divide the mussels into two portions. Sprinkle the fresh coriander on the top and serve immediate.
Nutrition Facts : Calories 536.3, Fat 18.6, SaturatedFat 3, Cholesterol 140, Sodium 2131.2, Carbohydrate 29.7, Fiber 2.1, Sugar 5.3, Protein 61.4
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