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Dean Wong's recipe - Thai Curry Mussels - 28 October

Thai Curry Mussels

Thai Green Curry
50ml   Oil
50gm   Onion.   (Chopped)
20gm   Garlic   (Chopped)
20gm   Ginger   (Chopped)
10gm   Coriander   (Chopped)
10gm   Lemongrass.   (Chopped)
10gm   Basil    (Chopped)
1½tsp    Green Curry Paste  
500ml   Fish Stock
1kg   Fresh Mussels  (Cleaned & Bearded)
2Tblsp   Cornflour
1tin   Coconut Cream


Heat the oil in the pot until it starts to shimmer. Add in the chopped onion, garlic, ginger, basil & lemongrass, sweat off without colouring, then add the green curry paste then the fish stock & Mussels. Bring to the boil & cook until the mussels start to open. To thicken add a little water or stock to the cornflour, mix into a wet paste & pour into the boiling sauce. Remove from the heat & finish with coconut cream. Do not boil the sauce with the coconut cream in it or it will split.