Green Curry with Mussels and Kabocha Squash

By Jet Tila, Executive Chef, Wazuzu at Wynn’s Encore Las Vegas

4-6 tablespoons green curry paste
6-8 kaffir lime leaves
6 cups coconut milk
1 1/2 – 2 lbs mussels, cleaned
1/2 cup plus 1/2 cup Thai sweet basil (whole with stems)
2 teaspoons fish sauce
1 teaspoon sugar
1 tablespoon tamarind paste
1/4 medium kabocha squash, seeded and peeled
1/2 small brown onion (thinly sliced)
1/2 red bell pepper to garnish

1. Cut Kabocha into large dices, about 1 inch squared and reserve. You can also use frozen New Zealand mussels in the half shell.

2. In a medium saucepan, heat 1/4 cup of the thick coconut milk to high and stir in curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.

3. Stir in remaining coconut milk into curry paste. Increase heat to high until boiling; add Kabocha squash and basil leaves. Allow to boil for about 10 to 15 minutes or until reduces about 1/3.

4. Reduce to simmer. Add onion, fish sauce, tamarind, and sugar. Let simmer for about 15 minutes or until thick. Curry should be able to coat the back of a large wooden spoon.

5. Add mussels and cook for an additional five minutes until mussels are cooked through. Garnish with chopped bell peppers, Thai basil, and kaffir lime leaves.