Best 5 Thai Green Mussel Curry Recipes
In the realm of culinary delights, Thai green mussel curry stands as a symphony of flavors that tantalizes the taste buds and transports the diner to the vibrant streets of Thailand. This delectable dish, crafted with fresh green mussels, aromatic herbs, and a symphony of spices, is a harmonious blend of sweet, sour, salty, and spicy notes that leaves an unforgettable impression.
This authentic Thai green mussel curry recipe takes you on a culinary journey, guiding you through each step of the process, from selecting the freshest mussels to creating a fragrant green curry paste from scratch. With detailed instructions and helpful tips, you'll learn how to balance the delicate flavors of coconut milk, lemongrass, galangal, and kaffir lime leaves to achieve that perfect harmony of tastes.
Accompanying this main course recipe are two additional variations that cater to different preferences and dietary choices. For those who favor a vegetarian option, the green vegetable curry with tofu recipe offers a delightful alternative, packed with fresh vegetables and succulent tofu. And for those who crave a touch of seafood indulgence, the green prawn curry recipe presents a delectable combination of succulent prawns and the aromatic green curry sauce.
Each recipe is presented with meticulous attention to detail, ensuring that every ingredient, technique, and step is explained clearly and concisely. The result is a collection of recipes that empowers home cooks to recreate these authentic Thai curries in their own kitchens, bringing the vibrant flavors of Thailand to their dining tables.
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
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.
MUSSELS IN GREEN CURRY SAUCE
Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
- Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
- Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
- Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams
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
Tips for Making Thai Green Mussel Curry:
- Use fresh mussels: Fresh mussels have a briny, sweet flavor that is perfect for this curry. If you can't find fresh mussels, you can use frozen mussels, but be sure to thaw them before using.
- Choose the right curry paste: There are many different brands and flavors of green curry paste available. Choose a paste that is made with fresh, high-quality ingredients. You can also adjust the amount of curry paste you use to taste.
- Don't overcook the mussels: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels will become tough and chewy.
- Add vegetables: Vegetables such as bamboo shoots, bell peppers, and zucchini are all great additions to this curry. You can also add other vegetables that you like.
- Serve with rice or noodles: Thai green mussel curry is traditionally served with rice or noodles. Jasmine rice is a good choice, but you can also use brown rice or quinoa for a healthier option.
Conclusion:
Thai green mussel curry is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It's also a great way to use up any leftover mussels you may have. With its creamy, flavorful sauce and tender mussels, this curry is sure to please everyone at the table.
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