Thai Green Curry Moules-Frites
Thai Green Curry Moules-Frites
Ingredients
For the French Fries
- 4 potatoes, medium
- as needed water, for soaking and boiling
- as needed olive oil, for deep frying
- as needed salt, for seasoning
For the Thai Green Curry Paste
- 2 stalks lemongrass, ends only, thinly sliced
- 6 shallots, small, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 2 inch piece fresh ginger, peeled and roughly chopped
- 2 inch piece galangal, peeled and roughly chopped
- 3 green chilies
- 1 bunch fresh coriander
- 1 tablespoon ground cumin
- as needed black pepper, freshly ground
For the Thai Green Curry Sauce
- 2 tablespoons olive oil, plus more for sautéing
- 1/2 cup coconut cream
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 shallot, finely diced
- 1/4 teaspoon salt
- 1/4 cup white wine, such as Coteaux de Peyriac
For the Mussels
- 2 pounds fresh mussels, cleaned and de-bearded
- 1 red chili, finely chopped, for garnish
- 1/4 cup fresh chives, finely chopped, for garnish
Instructions
- 1
Cut the potatoes lengthwise into fry shapes. Place the cut potatoes into a bowl and cover them with cold water. Let them soak for at least 30 minutes to remove excess starch. This is passive time.
⏱️ 5 min
- 2
While potatoes are soaking, prepare the curry paste. Thinly slice the ends of the lemongrass stalks. Peel and roughly chop the shallots, garlic cloves, fresh ginger, and galangal. Roughly chop the green chilies and fresh coriander.
⏱️ 10 min
- 3
Place the chopped lemongrass, shallots, garlic, ginger, galangal, green chilies, and fresh coriander into a food processor. Add the ground cumin. Process the ingredients until a coarse green paste forms. Season the paste with freshly ground black pepper.
⏱️ 10 min
- 4
Heat 2 tablespoons of olive oil in a large pan or wok over medium heat. Add the green curry paste to the hot oil and sauté for 3-5 minutes until fragrant.
⏱️ 5 min
- 5
Stir in the coconut cream and water. Add the cornstarch and whisk until the sauce thickens slightly. Remove from heat and transfer the sauce to a blender. Blend until completely smooth. Set aside.
⏱️ 5 min
- 6
Drain the soaked potatoes and squeeze out any excess moisture. Place the squeezed potatoes into a pan and cover them with fresh water. Bring the water to a boil and cook the potatoes for 5-7 minutes until slightly tender but not fully cooked. This is par-boiling.
⏱️ 10 min•🌡️ 212
- 7
Remove the par-boiled potatoes from the hot water and spread them on a wire rack to dry and cool completely. This is passive time.
⏱️ 20 min
- 8
Heat olive oil for deep frying in a deep pot or Dutch oven to 325°F (160°C). Add the cooled potatoes to the hot oil for the first fry. Fry for 5-7 minutes until they are lightly golden.
⏱️ 7 min•🌡️ 325
- 9
Remove the fries from the oil and place them back on the wire rack to cool slightly and drain excess oil. This is passive time.
⏱️ 10 min
- 10
Increase the oil temperature to 375°F (190°C). For the second fry, return the cooled fries to the hot oil. Fry for 3-5 minutes until they are deep golden brown and crispy.
⏱️ 5 min•🌡️ 375
- 11
Remove the crispy fries from the oil and place them in a bowl. Season the fries generously with salt. Transfer the fries to a serving bowl and keep warm.
⏱️ 3 min
- 12
In the same large pan used for the curry paste, add a splash of olive oil and heat over medium heat. Finely dice the remaining shallot and sauté it in the pan with 1/4 teaspoon of salt until softened, about 3-4 minutes.
⏱️ 4 min
- 13
Add the blended green curry sauce to the pan with the sautéed shallots. Pour in the white wine. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 14
Add the cleaned mussels to the simmering Thai green curry sauce in the pan. Stir the mussels gently to coat them with the sauce. Cover the pan with a lid and steam the mussels for 5-7 minutes until they open. Discard any mussels that do not open.
⏱️ 7 min
- 15
While the mussels are steaming, finely chop the red chili and fresh chives for garnish.
⏱️ 3 min
- 16
Once the mussels are open, remove the lid and add the chopped red chili and chives to the pan. Toss the mussels with the chili and chives to combine.
⏱️ 2 min
- 17
Serve the Thai Green Curry Moules immediately in deep bowls, ensuring some of the delicious sauce is spooned over them. Serve alongside the crispy French fries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Green Curry Moules-Frites
For the French Fries
- 4 potatoes, medium
- as needed water, for soaking and boiling
- as needed olive oil, for deep frying
- as needed salt, for seasoning
For the Thai Green Curry Paste
- 2 stalks lemongrass, ends only, thinly sliced
- 6 shallots, small, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 2 inch piece fresh ginger, peeled and roughly chopped
- 2 inch piece galangal, peeled and roughly chopped
- 3 green chilies
- 1 bunch fresh coriander
- 1 tablespoon ground cumin
- as needed black pepper, freshly ground
For the Thai Green Curry Sauce
- 2 tablespoons olive oil, plus more for sautéing
- 1/2 cup coconut cream
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 shallot, finely diced
- 1/4 teaspoon salt
- 1/4 cup white wine, such as Coteaux de Peyriac
For the Mussels
- 2 pounds fresh mussels, cleaned and de-bearded
- 1 red chili, finely chopped, for garnish
- 1/4 cup fresh chives, finely chopped, for garnish
Instructions
- 1
Cut the potatoes lengthwise into fry shapes. Place the cut potatoes into a bowl and cover them with cold water. Let them soak for at least 30 minutes to remove excess starch. This is passive time.
⏱️ 5 min - 2
While potatoes are soaking, prepare the curry paste. Thinly slice the ends of the lemongrass stalks. Peel and roughly chop the shallots, garlic cloves, fresh ginger, and galangal. Roughly chop the green chilies and fresh coriander.
⏱️ 10 min - 3
Place the chopped lemongrass, shallots, garlic, ginger, galangal, green chilies, and fresh coriander into a food processor. Add the ground cumin. Process the ingredients until a coarse green paste forms. Season the paste with freshly ground black pepper.
⏱️ 10 min - 4
Heat 2 tablespoons of olive oil in a large pan or wok over medium heat. Add the green curry paste to the hot oil and sauté for 3-5 minutes until fragrant.
⏱️ 5 min - 5
Stir in the coconut cream and water. Add the cornstarch and whisk until the sauce thickens slightly. Remove from heat and transfer the sauce to a blender. Blend until completely smooth. Set aside.
⏱️ 5 min - 6
Drain the soaked potatoes and squeeze out any excess moisture. Place the squeezed potatoes into a pan and cover them with fresh water. Bring the water to a boil and cook the potatoes for 5-7 minutes until slightly tender but not fully cooked. This is par-boiling.
⏱️ 10 min•🌡️ 212 - 7
Remove the par-boiled potatoes from the hot water and spread them on a wire rack to dry and cool completely. This is passive time.
⏱️ 20 min - 8
Heat olive oil for deep frying in a deep pot or Dutch oven to 325°F (160°C). Add the cooled potatoes to the hot oil for the first fry. Fry for 5-7 minutes until they are lightly golden.
⏱️ 7 min•🌡️ 325 - 9
Remove the fries from the oil and place them back on the wire rack to cool slightly and drain excess oil. This is passive time.
⏱️ 10 min - 10
Increase the oil temperature to 375°F (190°C). For the second fry, return the cooled fries to the hot oil. Fry for 3-5 minutes until they are deep golden brown and crispy.
⏱️ 5 min•🌡️ 375 - 11
Remove the crispy fries from the oil and place them in a bowl. Season the fries generously with salt. Transfer the fries to a serving bowl and keep warm.
⏱️ 3 min - 12
In the same large pan used for the curry paste, add a splash of olive oil and heat over medium heat. Finely dice the remaining shallot and sauté it in the pan with 1/4 teaspoon of salt until softened, about 3-4 minutes.
⏱️ 4 min - 13
Add the blended green curry sauce to the pan with the sautéed shallots. Pour in the white wine. Bring the sauce to a gentle simmer.
⏱️ 3 min - 14
Add the cleaned mussels to the simmering Thai green curry sauce in the pan. Stir the mussels gently to coat them with the sauce. Cover the pan with a lid and steam the mussels for 5-7 minutes until they open. Discard any mussels that do not open.
⏱️ 7 min - 15
While the mussels are steaming, finely chop the red chili and fresh chives for garnish.
⏱️ 3 min - 16
Once the mussels are open, remove the lid and add the chopped red chili and chives to the pan. Toss the mussels with the chili and chives to combine.
⏱️ 2 min - 17
Serve the Thai Green Curry Moules immediately in deep bowls, ensuring some of the delicious sauce is spooned over them. Serve alongside the crispy French fries.
⏱️ 1 min