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Green curry mussels with pickled ginger & cucumber

curry, easy, gluten-free, pescatarian, shellfish , sharing plateSeb HolmesFarang Londonshellfish, mussels, green curry, curry paste, curry, thailand, thai in 7, Thai food, thai food, thaifood, Thailand, Thai basil, thai curry, thai basil, Thai food at home, Thai curry, Thai recipe, thai recipe, cook thai, cookbook authur, cookbook, cook Thai, #food #foodie #eat #yummyfood #foodbible #goodfood #cooking #instafood #instagood #follow #followme #instadaily #happy #beautiful #freshfood #freshcurrypaste #freshfoods #freshfoodmarket #handmade #handmadeuk #homedelivery #chillies #chillilovers #currypaste #thaicurry #currynight #thaifood, fish, fish sauce, pescatarian, makrut lime leaves, coconut, coconut oil, coconut milk, coconut cream, vegetable oil, chicken stock, payst london, payst, farang, farang london, sebby holmes, Sebby Holmes, michelin bib gourmand, thai soup, red curry, spicy, chilli, green chilliComment
Green curry mussels with pickled ginger & cucumber

This recipe was also published by The Express. Click here for the full article.

Ingredients (serves 4)

1kg fresh mussels, cleaned and de-bearded.

200g, green curry Payst (our Payst available next-day delivery, UK-wide and comes pre-seasoned. So, if not using our Payst, palm sugar and fish sauce will need to be added).

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.      Firstly, prepare 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.      Next heat the oil in a large wok to a medium heat (ideally with a removable lid for later). When hot add the green curry paste and the torn makrut lime leaves. Continue to fry the paste for 2-3 minutes in the oil, making sure to scrape from the pan regularly, so it does not stick. When the paste has begun to darken, de-glaze the pan with 1 tablespoon of fish sauce, all the stock and half the cream, then bring to a simmer.

3.      Once simmering, add all the mussels and the wild ginger, give a gentle shake so all the mussels are submerged and then place the lid upon the wok. Continue to simmer with the lid on for 4-5 minutes until all the mussels are open.

4.      Once cooked, turn off the heat and remove any mussels that have not opened as they are inedible. Gently mix in the rest of the coconut cream and the Thai basil and then taste. If it requires a little more salt, then add another dash of fish sauce.

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

 

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.