Thai Red Curry with Mussels

    30 minutes

    This Thai red curry has pineapple added for sweetness which is a wonderful contrast to the salty mussels. Serve with lots of steamed rice.

    2 people made this

    Serves: 4 

    • 1/4 cup Thai red curry paste
    • 2 1/2 cups coconut milk
    • 2 tablespoons brown sugar, or to taste
    • 2 tablespoons fish sauce
    • 2 tablespoons tamarind juice
    • 1 1/2 cups tinned pineapple pieces
    • 300g mussels, cleaned and debearded
    • 3 kaffir lime leaves, torn

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan, heat the curry paste with 1/2 cup coconut milk until fragrant, about 5 minutes.
    2. Add sugar, fish sauce, tamarind water and remaining coconut milk. Bring to a simmer then add pineapple and mussels. Simmer until mussel shells have opened.
    3. Discard any mussels that do not open. Serve, garnished with torn lime leaves.

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