Quick Thai Seafood Curry

    25 minutes

    The bright flavours of Thailand in a quick black mussel curry. Kaffir lime leaves add a distinctive note - you can get them sometimes at Coles.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 1 stalk lemongrass
    • 2 tablespoons olive oil
    • 1 teaspoon yellow curry paste
    • 1 (400ml) tin coconut milk
    • 3 kaffir lime leaves, crushed lightly
    • 30g brown sugar
    • 2 tablespoons fish sauce
    • 1 (400g) tin chopped tomatoes
    • 1 kg black mussels, washed and de-bearded
    • 1/2 bunch fresh coriander
    • 20 leaves Thai basil
    • 1 lime, cut into wedges

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. First, cut the lemongrass in half lengthwise and bash it with the flat of a knife a few times to release the oils.
    2. Heat the oil in a saucepan over low-medium. Add the curry paste, stirring until aromatic for about 30 seconds. Add the coconut milk, lemongrass, lime leaves, sugar, fish sauce and chopped tomatoes. Simmer a few minutes.
    3. Increase heat and bring to a boil. Add all the mussels, cover the pan and cook 3-5 minutes until the mussels are open. Discard any that do not open.
    4. Serve garnished with coriander and basil leaves and with white rice and lime wedges on the side.

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