Thai Coconut Curry Mussels Recipe
Thai Coconut Curry Mussels are steamed in a rich, flavorful broth made with red curry paste, coconut milk, garlic, and lime. Ready in under 30 minutes, this dish is perfect for a quick, spicy, and satisfying seafood meal—no wine needed!
Ingredients
- 1.5 kg 3.3 lbs fresh mussels, cleaned and debearded
- 1 tbsp vegetable oil
- 2 tbsp red Thai curry paste
- 1 can 400 ml coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 garlic cloves minced
- 1 small onion finely chopped
- 1 thumb-size piece of ginger grated
- 1 red chili sliced (optional)
- Fresh cilantro or Thai basil chopped (for garnish)
- Lime wedges for serving
Instructions
- Heat oil in a large pot over medium heat.
- Sauté onion, garlic, ginger, and chili for 2–3 minutes.
- Stir in red curry paste and cook for 1 minute.
- Add coconut milk, fish sauce, lime juice, and brown sugar. Stir and simmer for 5 minutes.
- Add mussels, cover, and steam for 5–7 minutes until all shells open.
- Discard any unopened mussels.
- Garnish with cilantro or Thai basil.
- Serve hot with lime wedges and crusty bread or jasmine rice.