Thai Red Curry with Mussels

Thai Red Curry with Mussels


1 person made this

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

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate