Thai Red Curry Mussels with Coconut Milk

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Thai red curry paste
• 1 can (13.5 ounces) coconut milk
• 1 cup chicken broth
• 2 pounds mussels, cleaned and debearded
• 1 red bell pepper, sliced
• 1 lime, juiced
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• Cilantro, for garnish

Steps

1. 1 Heat oil in a large skillet or pot over medium heat. Add garlic and ginger, sauté until fragrant.
2. 2 Stir in the red curry paste and cook for 1 minute.
3. 3 Pour in coconut milk and chicken broth, stirring to combine.
4. 4 Add the mussels and red bell pepper, cover, and cook for 5-7 minutes, until the mussels open.
5. 5 Discard any mussels that do not open.
6. 6 Stir in lime juice, fish sauce, and sugar. Adjust to taste.
7. 7 Garnish with cilantro before serving.

Equipment

• Large skillet or pot with lid
• Cutting board
• Chef's knife

Variations

• Add tofu for a vegetarian version.
• Include other seafood like shrimp for a mixed seafood curry.

Substitutions

• Use vegetable broth instead of chicken broth for a vegetarian option.
• Substitute fish sauce with soy sauce for a non-fish sauce alternative.

Pairings

• Steamed jasmine rice
• Fresh cucumber salad
• Thai iced tea

Nutrition

Tips

• Make sure to clean your mussels thoroughly before cooking.
• If you prefer less heat, use less curry paste or choose a mild variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Freezing: Not recommended to freeze due to the texture of the mussels.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sliced cucumber.
• Pair with a crisp white wine or a Thai iced tea.

FAQ