Это предварительный просмотр рецепта "Green Curry Mussel & Sausage Stew".

Рецепт Green Curry Mussel & Sausage Stew
by Bob Vincent

Green Curry Mussel & Sausage Stew

This is an easy dish to prepare. It could be served over pasta as well by thickening the sauce with a cornstarch slurry a bit. I used frozen New Zealand green lip mussels. If you can find good fresh mussels by all means use them as they would be better. I used a green curry paste. My wife does not like things too hot so I opted for a curry on the mild side. A red curry paste would boost the heat nicely if used instead. Like they say: happy wife, happy life.

I served the dish with chopped purple Thai basil and lime wedges. I also served a salad and crusty sourdough bread.

For a wine I chose a Beringer 2012 Carneros Chardonnay which paired nicely with the coconut milk in the sauce.

Рейтинг: 4.5/5
Avg. 4.5/5 2 голоса
Подготовка: Таиланд Thai
Приготовление: Порций: 4

Wine and Drink Pairings: Chardonnay

Ингредиенты

  • 2 Lb Mussels (on the half shell if frozen or de-bearded and scrubbed if fresh)
  • 12 oz Chicken Basil sausage, cut into 3 inch lengths
  • 1 ea red onion, peeled and diced
  • 1 Tbs ginger, grated
  • 1 stalk lemon grass, peeled, bruised and minced (about 1 Tbs minced)
  • 2 clove garlic, minced and creamed
  • 3 Tbs green curry paste (or to taste)
  • 1 bunch purple Thai basil, stemmed and chopped (1 cup chopped)
  • 13 1/2 oz coconut milk
  • 2 Tbs fish sauce (or to taste)
  • 2 Tbs olive oil
  • 6 oz white wine, I used Pinot Grigio
  • 1 tsp Thai green curry powder
  • Salt/garlic pepper to taste
  • Lime wedges (for garnish)

Инструкции

  1. Parboil sausage until cooked through. About 4 minutes. Brown sausage in oil over high heat. About 6 minutes.
  2. Sauté, onion until translucent, about 4-5 minutes. Add ginger and lemongrass. Sauté for 1-2 minutes.
  3. Add garlic, cook 1 minute or until fragrant.
  4. Add white wine to deglaze pan.
  5. Add curry paste; cook 1 minute until fragrant.
  6. Add coconut milk and fish sauce. Bring to boil.
  7. Add mussels. Cover and simmer a couple of minutes for frozen mussels to heat through or until mussels open if using fresh. Discard any fresh that do not open.
  8. Season to taste with salt/garlic pepper.
  9. Serve with Thai basil and lime wedges at the table.