Thai Red Curry Mussels
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table.
Thai Red Curry Mussels is one of my favorite Asian seafood recipes. I love the sauce in this dish, which is made with red curry paste and has a burst of flavor from fresh lime juice. If you can find Thai limes (or grow them), even better. I like to serve it with focaccia, and savor every bite.
Ingredients
- 2 tablespoons vegetable oil
- 1 large tomato, seeded and chopped
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon finely chopped fresh ginger
- 400 ml (13.5 oz) can coconut milk
- 2 tablespoons Thai red curry paste
- 60 ml (1/4 cup) chopped fresh cilantro leaves
- .9 Kg (2 lbs) fresh mussels, cleaned and debearded
- 60 ml (1/4 cup) chopped Thai basil (or other basil) leaves
- 1 tablespoon Thai fish sauce
- Juice from 1 lime
Preparation
- In a heavy soup pot over medium heat, heat the oil until shimmering. Add the tomatoes, garlic, and giner, and saute until fragrant, 2-3 minutes.
2. Add the coconut milk and red curry paste; stir to combine. Add half the cilantro and bring to a simmer. Add the mussels. Cover and simmer until the mussels open, about 5 minutes.
3. Add the basil, remaining cilantro, fish sauce, and lime juice. Simmer for 1 more minute. Serve hot.
Jayn Paardenkooper
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table and sharing them with friends and family. She draws her inspiration from her garden, local produce stands, her favorite specialty grocery store, culinary shows and gourmet magazines. She is a dental hygienist by day and enjoys getting in her home kitchen by night to play and create. When she isn’t cooking she and her husband love to travel and are avid wakesurfers!
P.S. Don’t forget to floss!
