Green curry mussels with pickled ginger & cucumber

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Today, we're diving into the world of Thai cuisine with a delightful twist on a classic: Thai Green Curry Mussels. This dish is like a holiday to Thailand without leaving your kitchen. It's packed with aromatic spices and creamy coconut goodness, and the best part? You don't need a passport to enjoy it! Perfect for impressing guests or treating yourself to something special, this recipe combines the best of Thai and British flavours. So, grab your wok, and let's get cooking. Remember, if you don't have our Payst curry paste, you'll need to add some palm sugar and fish sauce. But trust me, our paste is worth it for the ease and flavour!

Ingredients (serves 4):

• 1kg fresh mussels, cleaned and de-bearded

• 200g green curry Payst (available for next-day delivery, UK-wide)

• 50ml coconut oil or vegetable oil

• 200ml fish or chicken stock

• 250ml coconut cream

• 2 makrut lime leaves, torn to release flavour

• 1-2 tablespoons fish sauce

• 20g fresh Thai basil (a handful)

• 20g wild ginger (Krachi), cleaned and thinly sliced

• Steamed jasmine rice for serving

Optional Garnish:

• A few Thai basil sprigs

• 10g pickled ginger

• 10g pickled cucumber

• 2 julienne makrut lime leaves

• 10g chopped sawtooth coriander

• 1 lime, chopped into cheeks

 Method:

1. Prepare Your Ingredients: Start by prepping all your ingredients and get your jasmine rice cooking. Remember to wash your rice thoroughly before cooking and use a rice cooker if you can.

2. Fry the Curry Paste: Heat the oil in a large wok over medium heat (ideally with a removable lid for later). When hot, add the green curry paste and the torn makrut lime leaves. Fry the paste for 2-3 minutes, ensuring you scrape the pan regularly to prevent sticking. When the paste darkens, deglaze the pan with 1 tablespoon of fish sauce, all the stock, and half the coconut cream, then bring to a simmer.

3. Cook the Mussels: Once simmering, add all the mussels and the wild ginger. Give the wok a gentle shake so all the mussels are submerged, then place the lid on the wok. Continue to simmer with the lid on for 4-5 minutes until all the mussels have opened.

4. Finish the Dish: Turn off the heat and remove any mussels that haven't opened, as they are inedible. Gently mix in the rest of the coconut cream and the Thai basil, then taste. If it needs more salt, add another dash of fish sauce.

5. Serve and Enjoy: Serve in a large sharing bowl with fresh steamed jasmine rice. Garnish with Thai basil sprigs, lime cheeks, chopped sawtooth coriander, pickled ginger, cucumber, and julienne makrut lime leaves if you like. Provide empty bowls for the shells and finger bowls to clean your hands.

And there you have it, a deliciously fragrant Thai Green Curry Mussels dish that's sure to impress. I hope you enjoy making and devouring this as much as I do! Feel free to leave a comment below and explore my other recipes for more culinary adventures. Happy cooking!