When I want an elevated but easy appetizer to make, this is my go to. You can substitute with shrimp, clams or scallops.
Mussels in Green Curry Sauce
A tasty appetizer.
- 1 lb mussels, scrubbed and cleaned
- 1 1/2 tablespoons green curry paste (You can substitute with red curry paste too)
- 2 cups coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar or palm sugar
- 5 small Thai chiles sliced in half (You can use 1-5 chiles depending on how much heat you can take)
- 2 tablespoons garlic, chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons cilantro, chopped
- 1/4 cup orange bell peppers ( You can substitute with red or green)
- Step 1 Heat 1 cup of coconut milk for 1 minute in a wok or sauce pan. Mix in green curry paste and stir-fry for a couple of minutes or until coconut milk comes to a bubble.
- Step 2 Add in other half of coconut milk, fish sauce and sugar. When coconut milk begins to bubble add mussels, garlic and cover. Cover and simmer for 10 minutes until mussels open and are cooked. Remove any mussels that have not opened.
- Step 3 Add bell peppers and Thai chiles. Stir-fry for 2 minutes. Taste to see if extra fish sauce or sugar is needed to balance flavors.
- Step 4 Turn off heat and stir in basil. Serve in a medium size bowl. Sprinkle cilantro on top before serving.
*Photo does not show coconut milk and mussels. I’m sorry a food blogger error. 🙂