Ingredients
- 1 tbsps vegetable oil
- 1 400 ml tin coconut milk
- 2 tbsps thai green curry paste
- 1 stem lemongrass peeled, bruised and finely chopped
- 4 cm piece fresh ginger peeled and grated
- 2 fresh red chillies deseeded and finely chopped
- 750 ml chicken stock
- 2 kg mussels cleaned
- 2 tbsps fresh lime juice
- 2 kaffir lime leaves finely sliced
- 2 handfuls young or baby spinach
- 2 tbsps fish sauce
- 12 fresh basil leaves torn
Servings:
Instructions
- Heat the oil in a large heavy based saucepan. Add half of the coconut milk and cook over a medium heat until the milk starts to split.
- Add the green curry paste and stir to combine, then add the lemongrass, ginger and chilli. Cook for about 10 minutes until the liquid has reduced by half.
- Add the mussels, cover with a lid and cook over a medium heat for about 3 minutes.
- Fold in the remaining coconut milk, lime juice, lime leaves, spinach and fish sauce and cook for a further 3 minutes.
- Fold in the basil and discard any mussels that have not opened.
- SErve with plain boiled rice.
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