Description
This Thai Coconut Curry Mussels recipe is a flavorful and aromatic seafood dish that combines the briny taste of mussels with the rich and creamy coconut curry broth. A perfect balance of spicy, savory, and slightly sweet flavors that will transport you to the streets of Thailand with every bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds fresh mussels, cleaned and debearded
- 1 tablespoon coconut oil
Aromatics:
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, finely chopped
- 1 tablespoon red curry paste
Broth:
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 lime (zested and juiced)
Garnish:
- 1/4 cup fresh cilantro, chopped
- 1 red chili, thinly sliced (optional)
- Salt to taste
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot, sauté garlic, ginger, and onion until fragrant and softened.
- Add Curry Paste: Stir in red curry paste and cook for another minute.
- Make Broth: Pour in coconut milk, fish sauce, brown sugar, lime zest, and lime juice; simmer gently.
- Cook Mussels: Add cleaned mussels, cover, cook for 5–7 minutes until opened. Discard unopened mussels.
- Finish and Serve: Stir in cilantro, red chili, and salt. Serve hot with bread or rice.
Notes
- For a spicier kick, increase red curry paste or add chili oil.
- Vegetarian option: Use soy sauce instead of fish sauce for plant-based mussels.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 55mg
