Mussels With Thai Red Curry Broth And Rice Noodles Recipe Recipe

Name: Mussels With Thai Red Curry Broth And Rice Noodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-ounce; 255g) package vermicelli rice noodles; 2 tablespoons (30ml) coconut oil (or any neutral oil); 2 large shallots, thinly sliced (about 1/2 cup; 75g); 2 garlic cloves, minced (about 20g); 2 to 4 tablespoons (30 to 60ml) Thai red curry paste, depending on your taste; 1/2 cup (115ml) dry white wine or lightly flavored lager or ale; 1 (15-ounce; 450ml) can unsweetened coconut milk; 2 tablespoons (30ml) fish sauce, plus more to taste; 2 tablespoons (30ml) fresh juice from 1 to 2 limes, plus more to taste; 1 teaspoon (5g) palm or brown sugar, plus more to taste; 2 1/2 to 3 pounds (1.1 to 1.35kg) mussels, de-bearded and scrubbed; Small bunch cilantro leaves and tender stems, roughly chopped; Small bunch sweet or Thai basil leaves, roughly chopped

Servings: persons

1 (9-ounce; 255g) package vermicelli rice noodles
2 tablespoons (30ml) coconut oil (or any neutral oil)
2 large shallots, thinly sliced (about 1/2 cup; 75g)
2 garlic cloves, minced (about 20g)
2 to 4 tablespoons (30 to 60ml) Thai red curry paste, depending on your taste
1/2 cup (115ml) dry white wine or lightly flavored lager or ale
1 (15-ounce; 450ml) can unsweetened coconut milk
2 tablespoons (30ml) fish sauce, plus more to taste
2 tablespoons (30ml) fresh juice from 1 to 2 limes, plus more to taste
1 teaspoon (5g) palm or brown sugar, plus more to taste
2 1/2 to 3 pounds (1.1 to 1.35kg) mussels, de-bearded and scrubbed
Small bunch cilantro leaves and tender stems, roughly chopped
Small bunch sweet or Thai basil leaves, roughly chopped

1
Boil a kettle of water (or use very hot tap water). Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside.
2
Heat oil in a heavy Dutch oven (or heavy pot with a fitted lid) on medium-high heat until shimmering.
3
Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring.
4
Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired. Divide noodles into individual bowls, spoon mussels and broth on top, and serve.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (9-ounce; 255g) package vermicelli rice noodles, 2 tablespoons (30ml) coconut oil (or any neutral oil), 2 large shallots, thinly sliced (about 1/2 cup; 75g), 2 garlic cloves, minced (about 20g), and more.

Yes, Mussels With Thai Red Curry Broth And Rice Noodles Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels With Thai Red Curry Broth And Rice Noodles Recipe

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