Thai Green Curry Mussels Food

THAI-STYLE MUSSELS

Steps:

• Wash the mussels thoroughly, discarding any that aren't tightly closed.
• Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
• In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
• Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
• Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
• Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

THAI STEAMED MUSSELS

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.

COCONUT-CURRY MUSSELS

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 GREEN CURRY WITH SEAFOOD

Steps:

• Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
• Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
• Divide rice among four shallow bowls. Ladle curry over rice and serve.

THAI RED CURRY MUSSELS

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

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.

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

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.

THAI GREEN CURRY WITH SEAFOOD

Steps:

• 1. Pour the vegetable oil in a large wok or large non-stick pan and place it over high heat until hot, then add the curry paste.
• 2. Stir fry the curry paste for about 2 minutes. Then turn the heat lower to medium. Pour in the coconut milk.
• 3. Then add the grated ginger, chopped shallot, the sugar, fish sauce, kaffir lime leaves (optional) and the fish bouillon cube.
• 4. Stir well and let the coconut cook for 8 to 10 minutes. Then add the fish and seafood to the hot green curry.
• 5. Turn the heat lower again and simmer the seafood and fish for 3 minutes. Then add the frozen peas and green beans.
• 6. Cook the curry for another 3 to 4 minutes. Then check the seasoning and add extra fish sauce or sugar to taste if necessary. Divide the seafood and fish over deep plates and drizzle with the green curry sauce. Serve hot.

MUSSELS IN THAI GREEN CURRY STYLE

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.

THAI GREEN MUSSEL CURRY

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.