food for thought

by michelle

green curry mussels

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These green-lipped mussels were delicious cooked in a Thai green curry and served over fat egg noodles.

green-curry-mussels

For the green curry, a home-made paste is the best but when I’m in a hurry I use store bought curry paste. Fry the paste in a little coconut fat until fragrant then add 1 large diced eggplant (aubergine) and a little water. Cover and cook until the eggplant is softening then add some baby corn and cook until tender. Add a can of coconut milk and some frozen peas and bring to a simmer without covering as this might curdle the coconut milk. In another pot cook your noodles. Balance the seasoning of the curry with Thai fish sauce and sugar to taste then add the cleaned and de-bearded mussels. I added a few prawns (shrimps) as well. When the mussels are cooked, place the drained noodles onto a platter and pour the curry over the noodles. Garnish with plenty of fresh coriander (cilantro).

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Written by michelle picker

April 11, 2017 at 6:00 am

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