I am so glad my Superstore didn't have any PC Thai Green Curry Cooking sauce in a can an I had to use your recipe. I did 1/2 the whole thing and use bottled lime juice but it was still really good. I have saved the rest of the sauce to add to a curry later this week!
I got this recipe from Epicurious and tried it on Saturday. I had yellow curry paste which was fine. The flavors of this are excellent, you must have a lot of bread for the sauce. I will make this one over and over again.
As a person that grew up in Thailand and who has cooked Thai dishes for years, this one attracted my attention. Normally I use a green curry for seafoods, but this does seem to go well with the red. I'd definitely serve this with rice and maybe some finely sliced Thai chili peppers.
I have made this recipe (with my variations) 3 or 4 times, and it always impresses. I am not a big "measurer" but I tend to add a few extra splashes of white wine and lime juice than is called for, I use "lite" coconut milk, I add at least a tablespoon-full of minced/fresh ginger, I usually use green curry paste instead of red (personal preference), and I add a generous splash of a fine white wine vinegar, and a spoonfull of minced (fresh) hot chillies (I like a serious "kick" in my curry). This is the perfect foundation receipe for thai-curry mussels!
We really loved this. We tried it with clams instead of mussels, and had lots of French bread to soak up the sauce.
Quite a different way to cook mussels and a nice change from tomato based recipes. I served over rice. Thanks for posting, very enjoyable.
I used 3 pounds of mussels that really filled my large wok I can`t see 5 pounds of mussels in any pot!It was hard to stir 3 pounds. I enjoyed these made with brown sugar and I used basil in place of cilantro because I`d have to eat all 3 pounds myself. But with basil DH helped me and we had plenty left over. Thanks for yumminess!
The tastes are excellent complements to the mussels! I did reduce the lime as suggested by another reviewer - 2 limes (about 1/4 cup juice) and it was perfect. Very quick and easy recipe too!
Loved these! I served as an appetizer and saved the juice, as suggested, which I used over rice and shrimp.
excellent! save the broth - throw in some veggies, meat/fish of choice- and it's another meal.