Thai curry is my go-to easy dinner. All you really need is a jar of thai curry paste, coconut milk, and the vegetable and/or protein of your choice and you are set. I often make thai curry with chicken and zucchini-but this time I decided to try mussels and I did not regret it!
tip* you can typically find thai curry paste in the international section of your grocery store. The only brand I’ve found, and what I use is Thai Kitchen brand
- 2 lbs washed and de-bearded mussels
- 1/2 or 1 whole jar thai red curry paste (depends on preference of taste)
- 2 cans culinary coconut milk
- 2 shallots (thinly sliced)
- 3 cloves of garlic (minced)
- 1/2 tbsp red pepper flakes/diced dried chilis (or more to taste)
- 1/2 cup fresh basil
- 1 cup fresh cilantro
- 2 tsp fresh minced ginger
- high-heat oil of your choice (coconut, grape seed, avocado etc.)
- 2 tbsp fish sauce (or to taste)
- juice of 1-2 limes (to taste)
Make sure your mussels are scrubbed clean and debeareded, discard any that have opened and do not close after a quick tap (more information on that here ). In a medium pot or a large pan, add your oil and heat up over medium heat. Add the shallots and garlic and sauté until softened/fragrant. Next, add the ginger, red pepper flakes, and curry paste. You want to let the curry paste fry up a bit in the hot oil, let this go for about 30 seconds and then add your coconut milk, fish sauce, and lime juice and bring to a boil.
Once boiling, add your mussels and cover for about 4-5 minutes, shake your pot/pan midway to ensure even cooking. If any mussels do not open, discard them. Remove from heat and add chopped fresh basil, cilantro, and extra dried chilis if you’d like. Serve into individual bowls and garnish with lime wedges and extra herbs. Enjoy!