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
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- In a saucepan, heat the curry paste with 1/2 cup coconut milk until fragrant, about 5 minutes.
- 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.
- Discard any mussels that do not open. Serve, garnished with torn lime leaves.
