Description
Enjoy the exotic flavors of Thailand with this delicious Thai Coconut Curry Mussels recipe. Succulent mussels simmered in a fragrant coconut curry broth, infused with aromatic spices and herbs.
Ingredients
Scale
Main Ingredients:
- 2 pounds fresh mussels, cleaned and debearded
- 1 tablespoon coconut oil
Aromatics:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small shallot, finely chopped
Curry Base:
- 1–2 tablespoons Thai red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- juice of 1 lime
- 1/2 cup chicken or vegetable broth
Garnish:
- 1/4 cup fresh cilantro leaves, chopped
- 1 red chili, thinly sliced (optional for garnish)
- lime wedges for serving
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot. Sauté garlic, ginger, and shallot until fragrant.
- Add Curry Paste: Stir in Thai red curry paste and cook to release flavor.
- Simmer: Pour in coconut milk, fish sauce, sugar, lime juice, and broth. Simmer for 5 minutes.
- Cook Mussels: Add mussels, steam covered for 5–7 minutes until opened.
- Finish: Stir in cilantro, garnish with chili, and serve with lime wedges.
Notes
- For extra heat, add more red curry paste or Thai chili.
- Substitute fish sauce with soy sauce for a vegetarian option.
- Pair with noodles, jasmine rice, or crusty bread.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 55mg
