Steamed Mussels with Taro Frites, Kaffir Lime, Cilantro & Siamese Green Curry
Bringing together the freshness and spiciness of Indian curry, this steamed mussel recipe is full of flavor you won't forget
Siamese Green Curry
- 2 tablespoons green Thai chili, seeded and soaked
- 1 tablespoon shallots, sliced
- 2 teaspoons lemongrass, sliced
- 1 tablespoon garlic, sliced
- 1 tablespoon galangal, peeled and chopped
- 2 lime leaves
- 1 teaspoon coriander seed
- 1 teaspoon cardamom seed
- 1 tablespoon cilantro stems
- 1 cup water spinach
- 1 tablespoon salt
- Curry paste
- 16-ounce can coconut milk
- ¼ cup palm sugar
- ¼ cup fish sauce
- ¼ cup tamarind
- 1 kaffir lime leaf
- 1 tablespoon blended oil
Place the first 11 ingredients in the blender. Puree until smooth using some of the remaining chili water.
In a sauce pan, heat oil and add curry paste. Cook for 1 minute. Add remaining ingredients. Simmer for 30 minutes and reserve.
Kaffir Limes and Cilantro Mussels
- 2 pounds bouchot mussels
- 1 quart green curry
- 2 kaffir lime leaves
- ¼ cup cilantro, picked leaves
- 2 tablespoons Thai basil leaves
- 2 limes, halved
In a deep pan, add the mussels with the curry. Cover and steam for about 5 minutes until all the mussels open. Check seasoning and plate. Top with cilantro, basil and lime halves.
- 1 Taro root, peeled and soaked
- Salt and pepper to taste
Pre-heat a fryer to 300 degrees. Remove the taro from the water. Fry in batches until crispy. About 5 minutes. Drain with paper towel. Season generously.
Serve alongside the mussels in a separate bowl.