Thai Green Curry Mussels & Fries

Add the shallot (1) and garlic (2–3 cloves), continuing to pound until it forms a coarse paste.

Then add peppers (5) and makrut lime zest (1), smash into a paste.

Add the peppers (5) and makrut lime zest (1), working them into a paste.

Finally, add the remaining ingredients and continue pounding until everything comes together into a smooth paste

Heat neutral oil (2 Tbsp) in a saucepan over medium heat. Add your curry paste (2 Tbsp) and cook, stirring frequently, until fragrant—this "blooms" the paste and brings out its flavors.

Pour in the fish sauce (1 Tbsp) and coconut milk (118 mL), then let the mixture simmer and reduce for 1 minute.

Add the mussels (454 g), makrut lime leaf (1 leaf), and a splash of dry vermouth (2 Tbsp).

Cover the saucepan with a lid and let steam until you see steam escaping from under the lid - that's your sign the mussels are done (usually 3-5 minutes).