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Mussels in Thai Curry Sauce

Love mussels but not sure how to cook them? Try this delicious and simple curry recipe.

Mussels in Thai Curry Sauce

Serves 4

400ml can coconut milk

1kg black mussels

1 tbsp fish sauce

1 tbsp lime juice

½ cup Thai basil leaves, 2 finely

shredded kaffir lime leaves,

steamed jasmine rice and

steamed bok choy, to serve

Thai Curry Paste

10 dried chillies

1 stem lemongrass, finely chopped

1 tbsp finely grated galangal

2 kaffir lime leaves, finely chopped

1 purple Asian shallot, finely chopped

2 garlic cloves, finely chopped

2cm piece fresh turmeric, finely chopped

1 tbsp shrimp paste

To make Thai curry paste, place chillies in a heatproof bowl. Cover with boiling water; soak for 15 minutes. Drain.

Place chillies in the bowl of a food processor with lemongrass, galangal, lime leaves, shallot, garlic, turmeric and shrimp paste. Add ½ cup water. Process until a smooth paste forms.

Heat a wok over high heat. Cook curry paste for 1 minute. Add coconut milk; bring to the boil.

Reduce heat to low and cook, stirring occasionally, for 5 minutes. Add scrubbed and debearded mussels. Cook, covered, tossing occasionally, for 5 minutes or until mussels open. Discard any unopened mussels. Add fish sauce and lime juice.

Serve mussels in Thai curry sauce with basil, kaffir lime leaves, rice and bok choy.

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