Ingredients
Scale
- 2 tablespoons peanut oil
- 1 Tbs fresh ginger, minced
- 2 cloves fresh garlic, minced
- 1 serrano pepper, minced
- 3 tablespoons Thai green curry paste
- ¼ cup rice wine vinegar
- can unsweetened coconut milk
- 1 tablespoons fish sauce (nam pla)
- 2 limes
- 1 1/2 pounds mussels, debearded and scrubbed
- ¼ cup of fresh basil and cilantro chopped together
Instructions
- Heat a wok or large pot on the stove over medium high heat with the peanut oil, then add in ginger, garlic, and pepper and sauté until soft.
- Then add in the curry paste and stir to combine with the vegetables.
- Then add in the coconut milk, vinegar and fish sauce and simmer 10 minutes to allow the flavors to intensify.
- Next, prepare your mussels and then add them to the simmering broth, stir and then cover with the pot’s lid and steam 3 minutes or until they’re all opened.
- Move the mussels to a serving dish and garnish with fresh herbs and lime wedges.
- Prep Time: 20 mins
- Cook Time: 5 mins