Thai Red Curry with Mussels Recipe

Name: Thai Red Curry with Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dry white wine; 2 bay leaves; 1 teaspoon black peppercorns; 3 pounds small mussels, scrubbed and debearded; 1 tablespoon vegetable oil; 3 medium shallots, thinly sliced; 2 large garlic cloves, minced; 2 teaspoons minced fresh ginger; 1 to 3 tablespoons Thai red curry paste; 1 cup unsweetened coconut milk; 1 to 2 tablespoons light brown sugar; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon fresh lime juice; Salt and freshly ground pepper; Steamed rice, for serving; 1/2 cup fresh cilantro leaves; 2 scallions, thinly sliced crosswise; Diced lime sections, for garnish

Servings: persons

1/4 cup dry white wine
2 bay leaves
1 teaspoon black peppercorns
3 pounds small mussels, scrubbed and debearded
1 tablespoon vegetable oil
3 medium shallots, thinly sliced
2 large garlic cloves, minced
2 teaspoons minced fresh ginger
1 to 3 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 to 2 tablespoons light brown sugar
1 tablespoon Thai fish sauce (nam pla)
1 tablespoon fresh lime juice
Salt and freshly ground pepper
Steamed rice, for serving
1/2 cup fresh cilantro leaves
2 scallions, thinly sliced crosswise
Diced lime sections, for garnish

1
Heat the oil in the saucepan.
2
Add the shallots and cook over moderately high heat, stirring, until browned, about 7 minutes.
3
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
4
Add the curry paste and cook, stirring, for 3 minutes.
5
Pour in the mussel broth, stopping when you reach the grit, and simmer until slightly reduced and flavorful, about 4 minutes.
6
Add the coconut milk, sugar, fish sauce and lime juice to the sauce and simmer over moderate heat until slightly thickened, about 4 minutes.
7
Season with salt and pepper, add the mussels and simmer until heated through, about 2 minutes.
8
Ladle the stew into a large bowl.
9
Serve at once one the rice, passing the cilantro, scallions and lime sections at the table.

250

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 18 ingredients. The key ingredients include: 1/4 cup dry white wine, 2 bay leaves, 1 teaspoon black peppercorns, 3 pounds small mussels, scrubbed and debearded, and more.

Yes, Thai Red Curry with Mussels 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.

Thai Red Curry with Mussels

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