Thai-style Coconut Curry Mussels offer a harmonious blend of flavors that are characteristic of Thai cuisine. The dish draws inspiration from traditional Thai curries and incorporates the natural abundance of seafood found in Thailand’s coastal regions. It features a creamy and rich texture derived from coconut milk, which adds a subtly sweet undertone. The Thai red curry paste infuses the dish with delightful spiciness and a complex, fragrant flavor profile. Tangy and citrusy notes come from the addition of lime juice and kaffir lime leaves, balancing the richness of the coconut. The umami depth is provided by fish sauce (or soy sauce for a vegetarian option), while fresh herbs like cilantro, lemongrass, and kaffir lime leaves add an herbal and fresh touch. The taste profile of Thai-style coconut curry mussels combines spicy, creamy, tangy, and fragrant elements, creating a delightful balance that showcases the vibrant and aromatic qualities of Thai cuisine.
Thai style, coconut, curry, mussels
Ingredients
- – 2 pounds 900g fresh mussels, cleaned and debearded
- – 1 tablespoon vegetable oil
- – 2 tablespoons Thai red curry paste
- – 1 can 14 ounces/400ml coconut milk
- – 1 cup 240ml fish or vegetable broth
- – 1 stalk lemongrass bruised and cut into 2-inch pieces
- – 3 kaffir lime leaves torn
- – 1 tablespoon fish sauce or soy sauce for a vegetarian option
- – 1 tablespoon brown sugar optional, for a touch of sweetness
- – Juice of 1 lime
- – Fresh cilantro leaves for garnish
Instructions
- Clean the mussels thoroughly, removing any beards and scrubbing the shells. Discard any mussels with cracked shells or that do not close when tapped.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the Thai red curry paste and stir-fry for 1-2 minutes until fragrant.
- Pour in the coconut milk and broth, and stir well to combine with the curry paste. Add the lemongrass and torn kaffir lime leaves. Bring the mixture to a gentle simmer.
- Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed after cooking.
- Remove the pot from the heat and stir in the fish sauce (or soy sauce) and brown sugar (if using). Squeeze in the lime juice and give it a final stir.
- Serve the Thai-style coconut curry mussels in bowls, ladling the broth over the mussels. Garnish with fresh cilantro leaves.
- Enjoy the mussels with crusty bread or steamed rice to soak up the flavorful broth.
