Thai Coconut Curry Mussels Recipe
Do you like mussels? Try this Thai Coconut Curry Mussels Recipe. It is full of flavor and very easy to cook. Coconut milk, red curry, and mussels make a tasty mix.
Equipment
- Big pot or Dutch oven
- Cutting board
- Sharp knife
- Spoon (wooden is best)
- Measuring spoons
- Measuring cup
- Ladle for serving
- Strainer or colander
- Bowl for the cleaned mussels
Ingredients
- 2 pounds fresh mussels clean them well
- 1 tablespoon oil
- 3 garlic cloves chopped
- 1 tablespoon grated ginger
- 1 small onion thin slices
- 2 tablespoons red curry paste
- 1 can coconut milk 14 oz
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice from 1 lime
- 1/2 cup chopped fresh cilantro
- 1 red chili optional
- Salt as needed
- 1/4 cup water if needed
Instructions
- Heat the oil in a big pot.
- Add garlic, onion, and ginger. Cook for 2 minutes.
- Add curry paste. Stir and cook for 1 minute.
- Pour in coconut milk. Stir and let it simmer.
- Add fish sauce, sugar, and lime juice.
- Stir and bring to a light boil.
- Add mussels. Cover with a lid.
- Cook for 5 to 7 minutes. Mussels will open.
- Throw away mussels that don’t open.
- Add cilantro and chili.
- Taste and add salt or water if needed.
- Use a ladle to serve the mussels in bowls.
Notes
- Use fresh mussels only. Throw out broken ones.
- Wash mussels under cold water.
- Don’t cook too long. Mussels can get hard.
- Curry paste can be spicy. Use less if needed.
- Add lime juice just before you serve.
- You can add a little cream for a rich taste.
- Eat it with bread to enjoy the sauce.