Thai Green Curry Mussels

Thai Green Curry Mussels


Serves: 4


  • 3 tablespoons prepared green curry paste
  • 1 tablespoon ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 each small shallots, peeled and roughly chopped
  • 1 tablespoon neutral oil or coconut oil
  • 1 Fresno chile, cut into rings (seeded or not, depending on your spice preference)
  • 1 14 oz can of unsweetened full fat coconut milk
  • 1 cup chicken stock or water
  • 1 pound mussels, thawed*
  • Reserved mussel liquid
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/4 cup green beans, cut into 1” strips
  • 1/4 cup grape tomatoes, cut in half
  • 1/4 cup Thai or Japanese eggplant, cut into 1” cubes
  • 1 tablespoon rough chopped Thai basil
  • 1 tablespoon minced green onion
  • 1 tablespoon minced cilantro



  • *To thaw mussels, place them in a colander. Reserve the juice.


  • Put oil in medium size pot over medium heat.
  • When the oil is shimmering, add the ginger, garlic, Fresno chilis and shallots. Cook for 2 minutes.
  • Add the curry paste and cook until fragrant.
  • Add the coconut milk, chicken stock, lime juice, fish sauce and mussel liquid. Bring it to a simmer.
  • Add the green beans, tomatoes and eggplant. Return to a simmer.When the sauce is heated through, add the herbs and mussels. Bring to a simmer again and adjust seasoning, as necessary.


  • Serve with steamed rice.