Ingredients

Method

For the green curry paste:
• 2 t cumin seeds, toasted and ground
• 2 T coriander seeds, toasted and ground
• 2 green chillies, seeded and chopped
• 4 garlic cloves, peeled and chopped
• 50 g ginger, peeled and chopped
• 3 Thai lime leaves, stems removed and shredded
• 1 lemon grass stalk (white part only), thinly sliced
• 2 cups coriander, chopped
• 3 T canola oil
• 1 T brown sugar
• 4 spring onions, roughly chopped
• sea salt, to taste
For the green curry broth:
• 120 g Thai green curry paste (above)
• 1 x 400 ml can coconut cream
• soya sauce, to taste
• 1⁄2 lime or lemon, juiced
• 1 t sesame oil
• 500 g mussels, washed and cleaned
• fish sauce, to taste
• coriander, for serving
• lime wedges, for serving
• 4 red chillies, sliced, for serving
• 8 fried yoghurt bread, for serving

Method

Ingredients

1. To make the green curry paste, process all the ingredients in a Nutribullet, scraping down the sides of the jug to ensure a fine paste. Check the seasoning, then transfer to an airtight container and cover with a layer of canola oil to preserve the colour until ready to use.

2. To make the broth, place the curry paste in a saucepan over a medium heat and fry, stirring frequently, for 2–3 minutes until fragrant. Add the coconut cream and simmer for 10–15 minutes. Remove from the heat, add the soya sauce, lemon or lime juice and sesame oil, and transfer to a large saucepan.

3. Add the mussels, bring to a simmer and steam for 3–5 minutes with the lid on until the mussels have opened. Discard any that do not open. Remove from the heat and season with the fish sauce. Transfer to a serving bowl, top with fresh coriander and serve with the lime wedges, fresh chilli and fried yoghurt bread.

Find more seafood recipes here.

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen