Sat, 19 April 2025
NGREDIENTS:
600g Fresh Mussels
1 Small Bunch of Coriander
5 Whole Green Chilis
4 Cloves of Garlic
30g Ginger
3 Shallots
1 Lime (Juiced)
1 Half Teaspoon of Cumin
1 Half Teaspoon of Turmeric
1 Tablespoon of Fish Sauce
2 Tablespoons of Vegetable Oil
1 Tablespoon Cater Sugar
200g Coconut Cream
50g Mangetout
Soy Sauce to Taste
METHOD:
For The Green Curry Paste:
In a blender, place 4 of the chilis (cut in half), half the coriander, all of the garlic, ginger, shallots,
cumin, turmeric, vegetable oil, the juice of your lime, and the fish sauce. Blitz your ingredients
until you're left with a relatively smooth paste. This will now be used as the base for your green
curry sauce.
Green Curry Sauce:
Place a large pot on a medium heat. Add your green curry paste, and stir well. Cook the paste
for a minute or so until it starts to heat up and cook through. Next add your coconut cream, and
sugar, and mix well. After a minute, taste, add soy sauce, or more fish sauce or lime juice if
necessary. Now add your mussels, and mangetout, and stir, place the lid on, and allow to cook
until the mussels have opened fully (4/6 minutes depending on temp).
To Serve:
Pour your mussels into large bowls, making sure to give everyone plenty of sauce. Chop your
remaining chili, and coriander, and scatter liberally over each bowl of mussels. And enjoy!
Tue, 20 January 2026
Chef: Kwanghi Chan
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