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Continue ShoppingThai Red Curry Mussels
Intermediate | Spicy | 45 min | x4
A Thai-style mussel pot with a sweet, briny, and spicy red curry sauce. Enjoy !
Ingredients
| Coconut milk | 400 ml |
| Red curry paste | 70 g |
| Ginger paste | 15 g (1 sachet) |
| Fish sauce | ½ tbsp |
| Wok oil with chillies | 2 tbsp |
| Mussels, cleaned | 1 kg |
| Tomatoes | 2 pieces |
| Garlic cloves | 2 pieces |
| Lime | 1 piece |
| Coriander | 1 bunch |
Method
1
Stir-Fry Curry Paste
Heat 2 tbsp wok oil in a pan until hot. Stir-fry the red curry paste until fragrant.
2
Add Veggies
Add chopped tomatoes and cook for 2 minutes. Add garlic and ginger paste and sauté for an additional minute.
3
Add Coconut Milk & Mussels
Pour in the coconut milk and add the mussels. Cover the pan and simmer for about 5 minutes until the mussels open.
4
Add Seasonings
Uncover and add lime juice, fish sauce, and coriander. Simmer until cooked through and serve.