Thai Green Mussel Curry with Thai Basil
Ingredients
2 lbs fresh mussels (cleaned and debearded)
1 can (14 oz) coconut milk
2 tablespoons green curry paste (adjust to taste)
2 tablespoons vegetable oil
4 cloves garlic (minced)
2-3 green chilies (sliced, adjust for spice level)
1 tablespoon fresh ginger (grated)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
Juice of 1 lime
1 cup fresh Thai basil leaves
Salt and pepper (to taste)
Instructions
1. Sauté Aromatics
Heat Oil: In a large pot, heat vegetable oil over medium heat.
Cook Garlic and Ginger: Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add Green Curry Paste: Stir in green curry paste and cook for another minute.
2. Prepare the Broth
Add Coconut Milk: Pour in coconut milk and bring to a gentle simmer.
Season: Stir in fish sauce, lime juice, and sliced green chilies. Adjust seasoning with salt and pepper.
3. Cook the Mussels
Add Mussels: Gently add cleaned mussels to the pot. Cover and steam for about 5-7 minutes, or until the mussels open up.
Add Basil: Once the mussels are cooked, stir in fresh Thai basil leaves.
4. Serve
Plate the Dish: Serve hot, garnished with additional basil and lime wedges if desired.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Best enjoyed fresh.
Variations: Add vegetables like bell peppers or snap peas for extra texture.
Serving Suggestion: Enjoy with steamed rice or crusty bread to soak up the delicious broth.
Enjoy your fragrant Thai Green Mussel Curry with Thai Basil! 🐚🥥