Green Curry Mussels

Green Curry Mussels

Green curry is a Central Thai variety of curry. The name "green" curry derives from the colour of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular colour green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the colour comes out creamy mild green or, as this colour is called in Thai, "sweet green". Its ingredients are not exactly fixed.

Ingredients:

1 tablespoon vegetable oil

1/4 cup sliced green onions

2 tablespoons Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste

2 teaspoons minced garlic

1 can (13.66 ounces) Thai Kitchen® Coconut Milk

2 tablespoons fresh lime juice

2 pounds mussels, scrubbed and beards removed

2 tablespoons chopped fresh Thai basil.

Method:

1.   HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

2.   STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

3.   TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.

4.   Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavour. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

5.   Nutrition Information Per Serving: 333 Calories, Fat 25g, Protein 16g, Carbohydrates 11g, Cholesterol 35mg, Sodium 514mg, Fiber 1g