Thai mussels with red curry sauce

    30 min

    These Thai mussels make a lovely dinner. The red curry sauce goes well with the mussels. Mussels are very easy to cook so this dish is ready in less than 30 mins.


    London, England, UK
    2 people made this

    Serves: 2 

    • 1kg of fresh mussels (cleaned)
    • 3 tbsp vegetable oil
    • 4 shallots finely chopped
    • 2 lemongrass stalks chopped coarsely
    • 2 tbsp Thai red curry paste
    • 400ml light coconut milk
    • 2 tbsp fish sauce
    • small bunch fo fresh coriander finely chopped

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

    1. Heat the oil in a large pan (big enough to add the mussels in and be able to stir them around)
    2. Fry shallots gently with lemongrass.
    3. Once shallots are soft and golden, add the red curry paste and fry for 2 mins.
    4. Add coconut milk and fish sauce.
    5. Add mussels. Cover and cook for 5-8 mins until the mussels are open and cooked.
    6. Give the mussels a stir.
    7. Add fresh coriander and serve straight away.
    8. Discard any unopened mussels.
    9. Serve them with plain rice (cooked without salt as the mussels are a bit salty already).

    See it on my blog

    The Flexitarian

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)