Coconut Green Curry with Mussels and Noodles
Welcome to Kelly’s Kitchen! I bet you have your Memorial Day barbecue menus nailed down, so today I am sharing a delightful summer dish, Coconut Green Curry with Mussels and Noodles. This is a flavorful dish made with sweet green curry from Thailand. We also have coconut milk, ginger, lemongrass, and loads of fresh herbs that all work to create a fresh and gorgeously flavored broth for rice vermicelli noodles and fresh mussels. Let’s jump in!
The Summary
Today we are making Coconut Green Curry with Mussels and Noodles
Be sure to find the shoppable key ingredients and equipment
Coconut Green Curry with Mussels and Noodles
Coconut Green Curry with Mussels and Noodles
Heat the oil in a braiser or large pot over medium-high heat. Add the lemongrass paste, ginger and garlic and cook, stirring, until fragrant, about 2 minutes.
Then add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
Now add the coconut milk and bring to a simmer. Add the mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
Stir in the basil, cilantro, and lime juice.
Cook the vermicelli noodles according to package directions. Then, drain and rinse with tap water to prevent sticking.
Divide the noodles between bowls and then divide the mussels to top the noodles. Spoon the broth over and serve.
This Coconut Green Curry with Mussels and Noodles is so quick and easy to prepare and if you're serving it to dinner party guests, you will wow them with this restaurant-worthy Southeast Asian dish. I hope you give this recipe a try! Take care and be well, xo Kelly
Key Ingredients and Equipment
Thai Green Curry | OXO Zester | Garlic Press | 4-qt. Enameled Braiser | 5-qt. Colander | Flat Whisk
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