Thai Red Curry Mussels

Intermediate | Spicy | 45 min | x4

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

INGREDIENTS

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

INSTRUCTIONS

1
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.

2
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.

3
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.

4
Thai Red Curry Mussels

Add seasonings

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