Spring Green Thai Curry With Mussels and Asparagus 3.000

Deb Lindsey for The Washington Post

DIY May 9, 2016

Tingling and bright, spicy and refreshing, this dish celebrates spring foods. Add fiddleheads instead of (or in addition to) the peas. Substitute morels for cremini mushrooms.

You can use clams, shrimp, pieces of cod or halibut instead of the mussels. This curry is adaptable; try it with chicken, too.

Mussels should be rinsed well before cooking, with any beards pulled off. Before cooking, discard any mussels that are open and won't close tightly when tapped.

Serve with rice, if you like.

Where to Buy: Palm sugar is available at Whole Foods Markets, some Harris Teeter stores and at Latino and international markets.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

Ingredients
  • 3 tablespoons grapeseed or other neutral oil
  • 8 cremini mushrooms, stemmed and quartered
  • 8 ounces asparagus, trimmed and cut into 2-inch lengths
  • 1 cup freshly shelled or frozen/defrosted green peas
  • 1/2 cup (4 ounces) Spring Green Thai Curry Paste (see related recipe)
  • 2 teaspoons palm sugar (see headnote)
  • One 13.5-to-14-ounce can coconut milk (not shaken or blended)
  • 2 1/2 pounds fresh mussels in the shell, scrubbed, beards removed
  • 3 scallions (white and green parts), cut into 1-inch pieces
  • 1/4 cup packed cilantro leaves, minced, for garnish

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Directions

Add the oil to a lidded straight-sided skillet or pot large enough to hold the mussels, and heat over medium-high heat. When the oil shimmers, add the mushrooms and cook without stirring for 3 minutes, then stir in the asparagus and peas so that all the vegetables are coated.

Stir in the curry paste and palm sugar, coating the vegetables.

Scoop out the thick, creamy part of the coconut milk in the can and blend that into the curry paste and vegetables. Once it has warmed through, add the remaining coconut milk, the mussels and the scallions. Cover and cook until the mussels have opened, about 4 minutes. (Discard any mussels that have not opened.)

Garnish with the cilantro, if using. Serve piping hot in deep soup bowls.

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Recipe Source

From Cathy Barrow, the author of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving” (W.W. Norton, 2014).

Tested by Cathy Barrow.

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