Mussels in Thai Curry Sauce

Mussels in Thai Curry Sauce

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.

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