Mussels in Thai Curry Sauce. Love mussels but not sure how to cook them? Try this delicious and simple curry recipe.
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.
