Green Curry Mussels


  • 1 cup chopped eggplant
  • 1/2 cup cherry tomatoes
  • 1 can light coconut milk divided, 13.5-ounce
  • 1/4 cup water
  • 2 tbsp green curry paste
  • 1 tbsp coconut oil
  • 1 tbsp minced fresh ginger
  • 1 tbsp minced fresh garlic
  • 2 tsp low-sodium soy sauce
  • 1 tsp sugar
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 2 tsp fish sauce
  • 1 pound mussels
  • In the Instant Pot, combine the eggplant, cherry tomatoes, half of the coconut milk, water, curry paste, coconut oil, ginger, garlic, soy sauce, and sugar and stir well.
  • Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 2 minutes. Allow the pot to sit undisturbed for 5 Minutes, then release any remaining pressure. Press Cancel.
  • Press Sauté (High). Add the remaining coconut milk, basil, fish sauce, and mussels. When the soup is boiling again, press Cancel and place the lid loosely on the pot. Allow the mixture to rest for 5 Minutes to let the mussels finish cooking. Discard any mussels that have not opened.
  • Sprinkle with additional chopped basil and serve.
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