Thai Red Curry Mussels

Intermediate | Spicy | 45 min | x4

A Thai-style mussel pot with a sweet, briny, and spicy red curry sauce. Enjoy !


Thai Red Curry Mussels ingredients
 Coconut milk 400ml
Red curry paste 70g
Ginger Paste 15g (1 sachet)
Fish sauce ½ Tbsp
 Wok oil with Chillies 2 Tbsp
Mussels, cleaned 1kg
Tomatoes 2 pieces
Clove garlic 2 pieces
Lime 1 piece
Coriander 1 bunch
Carrot (grated) ½ piece
Garlic  1 clove
Shallot  1 piece


Thai Red Curry Mussels

Stir-fry curry paste

Heat 2 Tbsp wok oil in a pan until hot. Stir fry red curry paste until an aroma develops.

Thai Red Curry Mussels

Add veggiess

Add the chopped tomatoes and cook for 2 minutes. Add the garlic and ginger paste. Saute for an additional minute.

Thai Red Curry Mussels

Add coco and mussels

Add the coconut milk and mussels. Cover the pan. Let simmer for about 5 minutes until the mussels open up.

Thai Red Curry Mussels

Add seasonings

Uncover, add the lime juice, fish sauce and coriander. Simmer until cooked through.