Japanese Green Curry Recipe

Cook rice

Rinse jasmine rice under cold water until water runs clear. Combine rice and 2.5 cups water in a medium saucepan, bring to a boil, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm.

While rice cooks, clean mussels: discard any that are cracked or open and do not close when tapped. Remove beards and scrub shells. Slice vegetables, mince garlic and ginger, separate scallion whites and greens, and chop cilantro and basil.

Heat 2 tbs oil in a large wide sauté pan or Dutch oven over medium heat until shimmering.

Add grated ginger, minced garlic, and the finely diced shallot (plus the white parts of the scallions). Sauté 1–2 minutes until fragrant and softened but not browned.

Stir in the Thai green curry paste and lemongrass paste. Cook, stirring, 1–2 minutes to bloom the spices and remove the raw paste flavor.

Pour in 400 ml coconut milk and 350 ml stock, stirring to combine and scraping any browned bits from the pan. Bring gently to a simmer over medium-low heat.

Add fish sauce, brown sugar, lime juice, kosher salt, and black pepper. Taste and adjust: add more fish sauce for saltiness, sugar if too sharp, or lime juice for brightness. Keep at a gentle simmer.

Add the harder winter vegetables first: butternut squash and carrots. Simmer, uncovered, for 6–8 minutes until they begin to soften but still have some bite.

Add sunchoke (or parsnip) and continue simmering 4–6 minutes until all vegetables are tender when pierced with a fork.

Stir in frozen peas and sliced fresno chile, simmer 1–2 minutes to heat the peas through and release a little chile aroma into the broth.

Increase heat so the broth is at a lively simmer. Add the cleaned mussels to the pot, cover, and steam 4–6 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain closed.

Taste broth and adjust seasoning (salt, fish sauce, lime) as needed. Stir in half the chopped cilantro and all of the basil (if using).

Divide cooked jasmine rice among 4 bowls (about 1/2 cup cooked rice per serving as a base — adjust to preference).

Ladle the green curry, vegetables, and mussels over the rice, making sure to include plenty of broth in each bowl.

Garnish each bowl with the remaining cilantro, sliced scallion greens, thin slices of fresno, a squeeze of lime, and crispy fried shallots if desired.

Serve immediately while hot. Note allergens: contains shellfish and alliums.