By JanetB-KY on June 19, 2006
Photo by Rita~
Photo by Rita~
"Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think."
Serving Size: 1 (481 g)
Servings Per Recipe: 6
"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."
"My DH loves Mussels and spicey food so he really enjoyed this dish.Thanks"
"Perfect! Spicy and good for my cold! We had 2 lbs of mussels for the 2 of us, but I made the full amount of broth (save the curry, I'm notorious for using to much curry paste so it is too hot to eat so I kept it to 1/2 T.). Thought it was a little on the lime-y side so I might skip the wedges or reduce the lime juice a tad next time, but I really liked it!"