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Continue ShoppingThai Red Curry Mussels
Intermediate | Spicy | 45 min | x4
A Thai-style mussel pot with a sweet, briny, and spicy red curry sauce. Enjoy !
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
Stir-fry curry paste
Heat 2 Tbsp wok oil in a pan until hot. Stir fry red curry paste until an aroma develops.
2
Add veggiess
Add the chopped tomatoes and cook for 2 minutes. Add the garlic and ginger paste. Saute for an additional minute.
3
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
Add seasonings
Uncover, add the lime juice, fish sauce and coriander. Simmer until cooked through.