Ingredients

Method

• 1 x 165 g can coconut cream 
• 1 x 70 g sachet Woolworths Blue Elephant green curry paste 
• 1 kg fresh West Coast whole mussels 
• 1 x 400 ml can coconut milk 
• 1 spring onion, cut into thin ribbons 
• crispy onions or shallots, to garnish 
For the coriander-and-lime relish: 
• 15 g fresh coriander, chopped 
• 1 lime, zested and juiced 
• 1 T coconut sugar 
• 2 T fish sauce 
• 1/2  bird’s-eye chilli, finely sliced 

Method

Ingredients

1. Heat the coconut cream in a large saucepan over a medium-high heat until the coconut cream splits. Add the curry paste.
2. Cook the paste in the oil for 1 minute or until fragrant, then add the mussels. Stir, then cover with a lid and steam for 7 minutes or until the mussels have opened, shaking the pan halfway.
3. Discard any mussels that haven’t opened, then add the coconut milk and stir through. Cover with the lid, remove from the heat and allow to rest for 5 minutes.
4. To make the relish, combine all the ingredients and stir until the coconut sugar has dissolved.
5. To serve, divide the mussels and coconut broth between bowls, spoon over the relish and garnish with the spring onions and crispy onions.

Find more Thai recipes here

Recipes: Master Chef Nooror and Clement Pedro

Food production and styling: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

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