Mussels With Peppers, Bamboo Shoots and Green Curry
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons green curry paste
- 1 (14 ounce) can coconut milk
- 2 tablespoons Thai fish sauce, from, can
- 1 tablespoon sugar
- 1 small red pepper, cut julienne
- 1 small green pepper, cut julienne
- 1 (8 ounce) can bamboo shoots, drained
- 72 mussels, washed, and, debearded
- 1⁄2 cup chopped fresh basil
directions
- Heat oil in large wide heavy pot on medium heat.
- Add curry paste and cook 1 minute.
- Stir in coconut milk; bring to boil and cook for 2 minutes.
- Add fish sauce, sugar and peppers. Simmer for 7 minutes.
- Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open.
- Stir in the basil.
- Serve in warm bowls.
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RECIPE SUBMITTED BY
sharron cant
west vancouver, British Columbia
I LIVE IN THE PACIFIC NORTHWEST OVER LOOKING HOWE SOUND. I SPEND MOST OF MY TIME IN MY GARDEN WHICH I LOVE GETTING READY FOR SUMMER GARDEN SHOWS. MY HUSBAND AND I SPEND OUR WINTERS IN MAUI. WE BOTH LIKE A LITTLE ADVENTURE IN OUR EATING ENJOYMENT. WE HAVE SOME VERY GOOD FRIENDS THAT ARE WELL KNOWN CHEFS AT SOME GREAT RESTERANTS IN VANCOUVER, THEY SHARE THERE SECRETS WITH US.