Name: Thai Green Curry with Mussels and Thai Basil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 lbs Fresh mussels, cleaned and debearded; 2 tbsp Coconut oil; 3 tbsp Thai green curry paste; 1 can Full-fat coconut milk; 1 cup Seafood or chicken stock; 1 tbsp Fish sauce; 1 tbsp Coconut sugar; 1 cup Fresh Thai basil leaves; 1 piece Lemongrass stalk, bruised; 1 tbsp Lime juice

"Indulge in plump, succulent mussels simmered in a vibrant, aromatic green curry broth enriched with velvety coconut milk. This dish captures the perfect balance of spicy, sweet, and savory, finished with the peppery punch of fresh Thai basil."

Ingredients

Qty	Item
2 lbs 900 g	Fresh mussels, cleaned and debearded
2 tbsp 30 ml	Coconut oil
3 tbsp 45 g	Thai green curry paste
1 can 400 ml	Full-fat coconut milk
1 cup 240 ml	Seafood or chicken stock
1 tbsp 15 ml	Fish sauce
1 tbsp 12 g	Coconut sugar
1 cup 30 g	Fresh Thai basil leaves
1 piece 1 piece	Lemongrass stalk, bruised
1 tbsp 15 ml	Lime juice

How to Make Thai Green Curry with Mussels and Thai Basil

Rinse the mussels thoroughly under cold running water; discard any that are broken or remain open when tapped, and pull off the hairy 'beards'.

Heat the coconut oil in a large pot or wok over medium heat. Add the green curry paste and fry for 2 minutes until it becomes highly fragrant.

Stir in the coconut milk, stock, bruised lemongrass, fish sauce, and coconut sugar. Bring to a gentle simmer.

Let the sauce simmer for about 5 minutes to allow the lemongrass and curry flavors to meld together.

Increase the heat to medium-high and add the mussels to the pot. Cover immediately with a tight-fitting lid.

Steam the mussels for 5 to 7 minutes, shaking the pot occasionally, until the shells have opened wide.

Remove the pot from the heat. Discard the lemongrass stalk and any mussels that failed to open.

Stir in the fresh Thai basil and lime juice, then serve immediately in deep bowls with jasmine rice to soak up the broth.

·
Don't skip frying the curry paste; this 'blooms' the spices and releases the essential oils for a deeper flavor.
·
Use full-fat coconut milk for the traditional creamy consistency; light coconut milk will make the broth too watery.
·
If you can't find Thai basil, holy basil is a great substitute, but avoid regular sweet Italian basil as it lacks the necessary anise-like notes.
·
Ensure your mussels are fresh by checking that they smell like the ocean and are tightly closed before cooking.

Frequently Asked Questions

Can I use frozen mussels for this recipe?

Yes, you can use frozen mussels. If they are pre-cooked, add them at the very end just to heat through so they don't become rubbery.

How spicy is Thai green curry?

Green curry is typically one of the spicier Thai curries. You can control the heat by using slightly less curry paste or adding more coconut milk.

What should I serve with this dish?

Steamed jasmine rice is the traditional choice, but a crusty baguette is also excellent for dipping into the flavorful curry broth.

Can I store leftovers?

Seafood is best enjoyed fresh. If you must store it, remove the mussels from the shells and keep them in the broth for up to 1 day, but the texture may change.

What to Cook Next

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