Thai Red Curry Mussels

Thai Red Curry Mussels

Thai Red Curry Mussels

Ingredients

  • 2 tablespoons butter
  • 2 tomatoes, seeded and chopped
  • 1 tablespoon garlic, pressed or minced
  • 1/2 tablespoon ginger, grated
  • 1 can lite coconut milk (14 oz.)
  • 2 tablespoons thai red curry paste
  • 1/4 cup fresh cilantro, chopped
  • 1.5 lbs. mussels, debearded and scrubbed (about 30 mussels)
  • 1/4 cup Thai basil leaves
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon lime juice
  • french bread for dipping (optional)

Instructions

  1. Melt the butter in a large wok over medium heat.
  2. Add the tomatoes, garlic and ginger and saute for about 2 minutes.
  3. Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.
  4. Let simmer for a couple of minutes.
  5. Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.
  6. Add the basil leaves, fish sauce and lime juice. Cook for another minute.
  7. Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.

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