Recipes, re-invented from cooking shows
Thai Green Curry Moules Frites
Prep. Time:
Baking Time:
Total Time:
45 mins
20 mins
65 mins
Serves:
Serves 4
This is our version of the Moules Frites that Gordon Ramsay raved about in Season 15 of MasterChef ™ - Dynamic Duos.
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Ingredients
GREEN CURRY PASTE: 8 green chilies, deseeded 4 shallots, roughly chopped 6 garlic cloves 2-inch piece fresh ginger, peeled 2 lemongrass stalks, tender parts only 4 kaffir lime leaves 1 bunch fresh cilantro (stems and leaves) 1 tsp ground coriander 1 tsp ground cumin 1 tsp shrimp paste
SHRIMP STOCK 1 lb shrimp shells and heads 1 onion, quartered 2 celery stalks, chopped 1 carrot, chopped 2 bay leaves 6 cups water
MUSSELS 3 lbs fresh mussels, cleaned and debearded 2 tbsp vegetable oil 3 tbsp green curry paste 1 can (14oz) coconut milk 1 cup shrimp stock 2 tbsp fish sauce 1 tbsp palm sugar or brown sugar Juice of 2 limes Fresh Thai basil leaves
NORI LIME FRITES 2 lbs russet potatoes, cut into fries Oil for frying 2 sheets nori, finely ground Zest of 2 limes Sea salt to taste
Method
Make the shrimp stock: Sauté shrimp shells until fragrant, add vegetables and water. Simmer 30 minutes, strain. Prepare curry paste: Blend all paste ingredients until smooth, adding water if needed. Cook fries: Double-fry potatoes until golden and crispy. Toss with ground nori, lime zest, and salt. Cook mussels: Heat oil in large pot, fry curry paste until fragrant. Add coconut milk, stock, fish sauce, and sugar. Bring to boil, add mussels, cover and cook 3-4 minutes until shells open. Finish: Stir in lime juice and basil leaves. Serve immediately with nori frites.
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Instructions
Make the shrimp stock: Sauté shrimp shells until fragrant, add vegetables and water. Simmer 30 minutes, strain.
Prepare curry paste: Blend all paste ingredients until smooth, adding water if needed.
Cook fries: Double-fry potatoes until golden and crispy. Toss with ground nori, lime zest, and salt.
Cook mussels: Heat oil in large pot, fry curry paste until fragrant. Add coconut milk, stock, fish sauce, and sugar. Bring to boil, add mussels, cover and cook 3-4 minutes until shells open.
Finish: Stir in lime juice and basil leaves. Serve immediately with nori frites.
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Ingredients
GREEN CURRY PASTE:
8 green chilies, deseeded
4 shallots, roughly chopped
6 garlic cloves
2-inch piece fresh ginger, peeled
2 lemongrass stalks, tender parts only
4 kaffir lime leaves
1 bunch fresh cilantro (stems and leaves)
1 tsp ground coriander
1 tsp ground cumin
1 tsp shrimp paste
SHRIMP STOCK
1 lb shrimp shells and heads
1 onion, quartered
2 celery stalks, chopped
1 carrot, chopped
2 bay leaves
6 cups water
MUSSELS
3 lbs fresh mussels, cleaned and debearded
2 tbsp vegetable oil
3 tbsp green curry paste
1 can (14oz) coconut milk
1 cup shrimp stock
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
Juice of 2 limes
Fresh Thai basil leaves
NORI LIME FRITES
2 lbs russet potatoes, cut into fries
Oil for frying
2 sheets nori, finely ground
Zest of 2 limes
Sea salt to taste
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