Exclusive recipe for ChefMartin.net for the Posh Kitchen TV show complements of Executive Chef Bobby Tampier.
Chef Martin Had the pleasure of making this dish on set with his good Friend Executive Chef Bobby.
Thai Green Curry Sauce
¼ cup Green Curry Paste
½ Green Bell Pepper-Small Dice
½ Red Bell Pepper-Small Dice
¼ Sweet Onion-Small Dice
1 tsp. fresh garlic-minced
1 tsp. fresh ginger-minced
1 Thai Chili-finely minced
½ cup coconut milk
Palm Sugar to taste
1 tsp sesame oil + 1 tsp Olive Oil
1 bunch cilantro-rough chop
1 lime-zest and juice
(1) Sachet: Kaffir Lime leaves, Ginger, Lemongrass, Bay leaves.
Sweat Peppers and Onions off in oils, add garlic, ginger, and chili. Cook for 1 to 2 minutes or until fragrant. Add Curry Paste, and cook paste until you start to smell it. Add coconut milk and sachet and simmer for 10-15 minutes. Remove Sachet and finish with palm sugar, lime zest and juice, and cilantro. Reserve for Mussels.
Wash Mussels under cold water and remove any dirt. De-Beard mussels and dry them of water.
Thinly slice French Baguette on bias and drizzle Kaffir lime Oil and dust with Curry Powder. Crisp in Oven until golden brown.
Get Large Sauté Pan extremely hot on stovetop. Add Mussels with a little EVOO. Cover sauté pan and let mussels open just slightly. Add Green Thai Curry Sauce and turn heat down to a simmer to let mussels soak up sauce. Simmer for 3-5 minutes. Plate and garnish with cilantro and crispy baguette.