Thai Red Mussel Curry

Name: Thai Red Mussel Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2-4 Tbsp red curry paste (Mae Ploy is best!); coconut oil; large pinch of sugar; 1 tin coconut milk (400 ml); 4 lime leaves (torn); 2 kg fresh mussels (debearded and rinsed); 1 bird's eye chilli (finely sliced); cooked jasmine rice

Course: Appetizer, Main Course

Cuisine: Seafood, Thai

Keyword: curry, mussels, seafood, Thai

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Mussels work well in just about any curry sauce. This one is no exception.

Print Recipe

Ingredients

2-4 Tbsp red curry paste Mae Ploy is best!
coconut oil
large pinch of sugar
1 tin coconut milk 400 ml
4 lime leaves torn
2 kg fresh mussels debearded and rinsed
1 bird's eye chilli finely sliced
cooked jasmine rice

Instructions

Fry the paste in a pan with a little oil until it sizzles. Add the sugar, then the coconut milk, stirring until the paste dissolves. Add the lime leaves and simmer for 5 minutes.
Add to cleaned mussels to the pan, cover and cook for 3 minutes, shaking the pan until all the mussels open. Sprinkle with chilli and serve with jasmine rice.

Thai Red Mussel Curry