Description
Discover how to make delicious Thai Red Curry Mussels with this easy recipe. Learn how to cook flavorful mussels in a spicy and aromatic red curry sauce.
Ingredients
- 2 pounds (907 g) mussels (about 1 kilogram)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) ginger, grated (15 grams)
- 2 tablespoons (30 ml) Thai red curry paste (30 grams)
- 1 can coconut milk (13.5 ounces (383 g) or 400 milliliters)
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
- 1 tablespoon (15 ml) lime juice (15 milliliters)
- 1 teaspoon (5 ml) brown sugar (5 grams)
- 1/4 cup (60 ml) fresh cilantro, chopped (about 15 grams)
- 1 red chili, sliced (optional)
- 1 lime, cut into wedges for serving
Instructions
- Rinse and scrub the mussels under cold water. Remove beards if necessary.
- Discard any mussels that do not close when tapped.
- Heat vegetable oil in a large pot over medium heat.
- Add the finely chopped onion and sauté until soft, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the Thai red curry paste and cook, stirring, for 1-2 minutes.
- Pour in the coconut milk, stirring to combine with the curry paste.
- Add fish sauce, lime juice, and sugar. Stir well to blend flavors.
- Bring the mixture to a simmer over medium heat.
- Add the cleaned mussels to the pot and cover with a lid.
- Cook for 5-7 minutes, shaking the pot occasionally, until mussels have opened.
- Discard any mussels that remain closed after cooking.
- Stir in chopped cilantro and sliced red chili, if using.
- Transfer mussels and sauce to a large serving bowl.
- Serve hot with lime wedges on the side.
Notes
- Consider using fresh coconut milk for a more flavorful dish.
- Adjust the amount of Thai red curry paste to suit your desired level of spiciness.
- Try adding shrimp or scallops for a seafood twist.
