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Thai-style mussels cooked with herbs, ginger, and vegetables in a large black wok

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Thai Cuisine
Calories: 450
Ingredients Method

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

Method
 

  1. Heat oil in a large pot over medium heat.
  2. Sauté onion, garlic, ginger, and chili for 2–3 minutes.
  3. Stir in red curry paste and cook for 1 minute.
  4. Add coconut milk, fish sauce, lime juice, and brown sugar. Stir and simmer for 5 minutes.
  5. Add mussels, cover, and steam for 5–7 minutes until all shells open.
  6. Discard any unopened mussels.
  7. Garnish with cilantro or Thai basil.
  8. Serve hot with lime wedges and crusty bread or jasmine rice.