Thai green curry with mussels

Thai green curry with mussels

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This balance of sweet, sour and salty flavours is a hallmark of Thai cooking.

The ingredient of Thai green curry with mussels

  1. 1 bunch coriander
  2. 3 cloves garlic
  3. 2cm piece ginger
  4. 1 stalk lemongrass
  5. 6 spring onions
  6. 1 long green chilli
  7. 2 tablespoons vegetable oil
  8. 400ml can coconut milk
  9. 55g (1/4 cup) caster sugar
  10. 60ml (1/4 cup) fish sauce
  11. 2kg pot-ready mussels (see note)
  12. 2 limes
  13. 1 tablespoon vegetable oil
  14. 400g (2 cups) jasmine rice
  15. 400ml can coconut milk

The instruction how to make Thai green curry with mussels

  1. To make rice, heat oil in a saucepan over medium heat. Add rice and cook, stirring, for 1 minute or until coated. Add 500ml (2 cups) water and coconut milk, and bring to a simmer, stirring. Cover with a tight-fitting lid, reduce heat to low and cook for 10 minutes or until liquid is absorbed. Remove from heat and stand, covered, for 10 minutes.
  2. Meanwhile, wash coriander. Roughly chop half the coriander stalks with garlic, ginger, white part of lemongrass, 3 spring onions and chilli, then process in a food processor to a paste.
  3. Heat oil in a large saucepan over medium heat. Add paste and cook, stirring, for 3 minutes or until fragrant. Add coconut milk, sugar and fish sauce. Increase heat to high and bring to the boil. Add mussels, cover with a lid and cook, shaking pan occasionally, for 5 minutes or until mussels open.
  4. Squeeze over juice from limes and tear over coriander leaves. Thinly slice remaining spring onions on the diagonal and scatter over mussels. Using a fork, fluff up rice and serve immediately with mussel curry.

Nutritions of Thai green curry with mussels

fatContent: 988.743 calories
saturatedFatContent: 50 grams fat
carbohydrateContent: 32 grams saturated fat
sugarContent: 101 grams carbohydrates
fibreContent: 21 grams sugar
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent: 31 milligrams cholesterol

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