Description
This Thai Coconut Curry Mussels recipe is a fragrant and flavorful seafood dish that features fresh mussels cooked in a rich Thai red curry-infused coconut milk broth. Enhanced with garlic, ginger, shallots, fish sauce, and fresh lime juice, this dish offers a spicy yet creamy combination perfect for a quick and satisfying meal. Garnished with cilantro and optional red chili slices, it’s ideal served with crusty bread or steamed jasmine rice to soak up the delicious broth.
Ingredients
Scale
Seafood
- 2 pounds fresh mussels, cleaned and debearded
Sauce & Aromatics
- 1 tablespoon vegetable oil
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
Garnish
- 1/4 cup fresh cilantro, chopped
- 1 small red chili, thinly sliced (optional for garnish)
Instructions
- Heat aromatics: Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the finely chopped shallot, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant, softening the flavors.
- Cook curry paste: Stir in the Thai red curry paste and cook for an additional 1 minute to release its spices and aromas into the oil.
- Add liquids and seasonings: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine all ingredients into a smooth, flavorful curry sauce. Bring the mixture to a gentle simmer.
- Cook mussels: Add the cleaned and debearded mussels to the pot. Cover with a lid and cook for 5–7 minutes, or until all the mussels have opened. Discard any mussels that remain closed after cooking as they may be unsafe to eat.
- Finish and garnish: Remove the pot from heat. Stir in the fresh lime juice and chopped cilantro to brighten the flavors. Spoon the mussels and the fragrant broth into serving bowls. Garnish with thinly sliced red chili if desired.
- Serve: Serve immediately with crusty bread or steamed jasmine rice to enjoy the rich coconut curry broth.
Notes
- Make sure to clean and debeard the mussels thoroughly before cooking to remove any grit or impurities.
- You can substitute Thai green curry paste for red curry paste if you prefer a different flavor profile.
- Adjust the spice level by adding more or less curry paste depending on your heat preference.
- Discard any mussels that do not open during cooking as they are not safe to consume.
- Serve with bread or rice to soak up the delicious curry broth for a complete meal.
