Mussels with Coconut Milk and Curry – A Detailed recipe cooking. 
Photo of the dish: АннаWilliams Time: 40 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 stalks of lemon grass
- 4 tbsp. l vegetable oil
- 2 medium-sized red onions, finely chopped half rings
- 6 garlic cloves, finely chopped
- 6 tbsp. l peeled minced ginger
- 1/4 Art. green curry paste
- 800 – 900 gr. coconut milk
- 4 tbsp. l fish sauce
- 3 kg mussels, brush thoroughly, remove the barbs
- 4 limes, cut in half
- 1 tbsp. chopped fresh cilantro
Recipes with similar ingredients: mussels, coconut milk, curry pasta, fish sauce, lemon grass, lime, cilantro, red onion, garlic, ginger root
Recipe preparation:
- Trim lemon grass, leaving 15 centimeters of stem; Throw out the leaves. Crush the stems with the flat side of the knife and cut 2.5 cm. pieces.
- Heat vegetable oil in a large saucepan over high heat. Add onions and fry, stirring, until soft, about 5 minutes. Add garlic, lemon grass, ginger and curry paste, continue to fry, stirring until golden brown, about 2 minutes.
- Add coconut milk, fish sauce and 1/2 cup to vegetables water, bring to a boil. Add the mussels, cover and cook, stirring occasionally until the mussels open, about 8 minutes. Throw out mussels that have not opened. Add Juice 2 limes, then put the remaining lime slices, sprinkle with cilantro and mix.
