How To Make Mussels in Thai Curry Sauce
Mouthwatering mussels in a creamy, spicy Thai curry sauce.
Serves:
Ingredients
- 2 pounds of fresh mussels, cleaned and debearded
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 lime, juiced
- Salt and pepper to taste
- Handful of chopped cilantro for garnish
Instructions
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In a large pot, heat up the oil over medium heat. Add garlic, onion, and bell pepper to the pot and stir for a few minutes until softened.
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Add red curry paste to the pot and stir until all veggies are coated.
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Add coconut milk, fish sauce, lime juice, and brown sugar to the pot and stir well. Let it simmer for 5-10 minutes until the sauce thickens.
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Add cleaned mussels to the pot and stir until all mussels are coated with the sauce.
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Cover the pot with a lid and let it cook for 10 minutes or until all mussels have opened up. Discard any unopened mussels.
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Taste the sauce and add salt and pepper as needed. Stir in chopped cilantro.
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Serve hot with crusty bread or steamed rice.
Nutrition
- Calories : 347kcal
- Total Fat : 22g
- Saturated Fat : 16g
- Cholesterol : 35mg
- Sodium : 886mg
- Total Carbohydrates : 18g
- Dietary Fiber : 2g
- Sugar : 8g
- Protein : 20g
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