Spicy Thai Red Curry Mussels Recipe with Coconut Milk
Sweet mussels steamed in a delicious Thai red curry and coconut milk sauce is the perfect quick and easy mid-week curry recipe that will go from your fridge to your table in well under 30 minutes.
Servings 2 Servings
Calories 791kcal
Ingredients
- 1 kg Mussels 2.2 lbs (in shells)
- 2 Red Thai Birds Eye Chilli Peppers
- 1 Medium Banana Shallot 35g
- 1 Stick Lemongrass
- 2 Garlic Cloves
- 6 Lime Leaves
- 1 tablespoon Cooking Oil
- 75 ml Fish Stock ⅓ Cup
- 200 ml Tin Coconut Milk ¾ Cup plus 1 Tablespoon
- 35 g Thai Red Curry Paste 2 tablespoon
- ½ tablespoon Fish Sauce
- ½ tablespoon Dark Brown Sugar
- 1 Lime
- 20 g Thai Basil ⅓-½ Packed Cup
- 20 g Fresh coriander for garnish ⅓-½ Packed Cup
Instructions
- Soak the mussels in water whilst you prepare the ingredients for the rest of the dish. If you can leave them for an hour or so, then even better, because it will help get rid of any grit.
- Cut the shallot in half, peel it and then slice it as finely as you can.
- Cut the chilli peppers into rounds as finely as you can.
- Peel and slice the garlic cloves as finely as you can.
- Remove any tough outer leaves from the lemongrass, then bash the stem with the blunt side of a knife to bruise it and then shred it as finely as you can.
- Remove the central stems of the lime leaves and discard them, then finely shred the leaves.
- Chop the basil as finely as you can.
- Chop the coriander as finely as you can.
- Drain the mussels and discard any that do not close tightly if you tap them on your work surface.
- Heat a wok (if you have a lid large enough) over a high heat and add the oil. If you do not have a lid large enough, use a large saucepan with a lid.
- Throw in the lemongrass, shallots, chilli pepper and garlic cloves and stir fry for 30 seconds.
- Add the red curry paste and stir fry for 30-60 seconds, mashing the paste to cook out the ingredients.
- Pour in the water or fish stock and coconut milk and give everything a stir.
- Have a taste here and add the brown sugar, fish sauce and squeeze in the lime juice to taste, adjusting the balance of these flavours to your liking.
- Add the mussels, give them a stir and add the lid, then cook until the mussels open up, then remove from the heat.
- Throw in the Thai basil and coriander, stir and serve immediately.
Video
Nutrition
Serving: 1 | Calories: 791kcal | Carbohydrates: 54g | Protein: 66g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Cholesterol: 140mg | Sodium: 2262mg | Fiber: 4g | Sugar: 9g
