Description
Indulge in the flavors of Thailand with this aromatic and creamy Thai Coconut Curry Mussels recipe. Plump mussels cooked in a rich coconut curry broth infused with Thai spices make for a delightful seafood dish that is perfect for a quick and flavorful dinner.
Ingredients
Scale
Mussels:
- 2 pounds mussels, cleaned and debearded
Curry Base:
- 2 tablespoons coconut oil
- 1 medium shallot, finely diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- juice of 1 lime
Garnish:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil or mint leaves
- lime wedges for serving
Instructions
- Prepare Curry Base: In a large pot or deep skillet, heat coconut oil over medium heat. Add shallot and cook for 2 minutes until softened.
- Stir in garlic and ginger, cooking for another 1 minute until fragrant.
- Mix in red curry paste and cook for 30 seconds to release flavors.
- Pour in coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer.
- Add mussels, cover, and steam for 5–7 minutes until shells open, discarding any that remain closed.
- Squeeze in lime juice, stir gently, and ladle mussels and broth into serving bowls.
- Garnish and Serve: Garnish with cilantro, basil or mint, and serve with lime wedges.
Notes
- Add sliced red chili for extra heat.
- Serve with jasmine rice or crusty bread to soak up the curry broth.
- Mussels should be cooked the day they are purchased for best flavor and safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 31 g
- Saturated Fat: 23 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 55 mg
