The green curry paste is the spiciest of the five Koh Thai curry pastes. They are fresh green peppers that provide that spiciness, color and taste. By combining the curry with the mussels you get a delicious, surprising and spicy dish.
If the green curry is too spicy you can also make this recipe with one of our other curry pastes.
For 4 persons:
Step 1: Rinse the mussels with water. Remove broken shells and shells that do not close anymore. If the shell is slightly open you can tap it, it will close automatically. If not, discard the mussel. Then he is no longer fresh.
Step 2: Peel and chop the onion and fry it in a large pan with lid.
Step 3: Wash the carrot and cut it into pieces. Fry this. Add the curry paste and heat briefly.
Step 4: Now add the coconut milk and bring the mixture to the boil. Turn down the heat a little and add the mussels. Put the lid on the pan and shake it back and forth. Boil the mussels in about 5 minutes. In the meantime, shake them back and forth. The mussels are ready when they are easily released from the shell.
Step 5: Season the Thai mussels with the juice of 1 lime and some pepper and salt. Garnish with some fresh coriander or a handful of flat parsley.