I made these mussels a few nights ago with my homemade red curry paste.
The alchemy of the fragrant curry paste, coconut milk and the sweet, salty mussel liquor stimulated all of my senses.
This recipe was very simple to make. It was just a case of heating up the curry paste in a saucepan, adding coconut milk, bringing it to a simmer and then popping in the mussels, which took about five minutes to cook.
Even if you don't make your own curry paste, you can just substitute a commercial brand which will still be good. However, as I said in my last post, once you do make your own, you'll never look back!
Thai Red Curry Mussels Recipe
600 grams of mussels
1/4 cup of red curry paste
1 can of coconut milk, Mae Ploy brand preferred (unshaken, unstirred)
Corinader to garnish
- Wash and de-beard the mussels.
- In a large saucepan, heat up the curry paste. Add about 2 tbs of coconut cream from the top of the can. Stir well and then after about 1 minute, add all the coconut milk. Simmer over a medium heat.
- Add the mussels to the coconut milk and steam for 5 minutes or until open.
- Serve the red curry mussels with a side of steamed rice to soak up the delicious sauce.