Gaeng-kua Local Mussels Recipe

Soak

Rinse 1 cup glutinous rice in cold water until water runs clear. Soak rice in cold water for at least 3 hours or up to overnight. Drain thoroughly before steaming.

Steam

Set up a steamer or a pot fitted with a steaming basket. Spread the drained sticky rice evenly in the basket and steam over boiling water for 20–25 minutes, or until tender and translucent. Fluff gently with a fork and keep covered and warm until serving.

Prepare aromatics

Smash the lemongrass stalks with the side of a knife and cut into 2–3 large pieces. Tear kaffir lime leaves into large pieces. Slice galangal thinly. Thinly slice chilies and set aside.

Cook paste

In a wide, heavy-bottomed saucepan or wok set over medium heat, add 2 tablespoons of the coconut milk (from the 2 cups) and bring to a gentle simmer. Add 3 tbs gaeng kua or red curry paste and fry in the coconut milk for 1–2 minutes, stirring constantly, until fragrant and the oil begins to separate.

Build broth

Slowly whisk in the remaining coconut milk and 1 cup water or fish stock. Add sliced galangal, smashed lemongrass, torn kaffir lime leaves, and sliced shallots and garlic. Bring to a gentle simmer (do not boil vigorously) and let the flavors infuse for 6–8 minutes.

Season

Season the broth with 2 tbs fish sauce, 1 tsp palm sugar, and 1 tbs tamarind concentrate (or lime juice). Taste and adjust balance—add more fish sauce for saltiness, more tamarind or lime for acidity, or more sugar for sweetness. Add sliced chilies now if you prefer more heat.

Prepare mussels

While the broth simmers, scrub mussels under cold running water, discard any with cracked shells or that remain open after a light tap. Remove beards by pulling toward the hinge. Pat mussels dry.

Cook vegetables

Add the cut baby eggplant and green beans to the simmering curry broth. Cook for 3–4 minutes until they begin to soften but still have some bite.

Add mussels

Increase heat to medium-high so the broth comes to a lively simmer. Add the cleaned mussels to the pot, stir once to distribute, then cover with a lid. Steam the mussels in the curry broth for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any mussels that remain closed.

Finish

Once mussels are open and cooked through, stir in the Thai basil leaves and sliced scallions. Turn off the heat and let residual heat wilt the basil for 30–60 seconds. Taste the broth and adjust seasoning with extra fish sauce, tamarind or a squeeze of lime if needed.

Spoon sticky rice into small serving bowls or a central basket. Ladle mussels and plenty of curry broth into a shallow bowl or soup plate. Scatter chopped cilantro over the top and garnish with extra sliced chilies and lime wedges on the side. Serve immediately so guests can dip sticky rice into the curry broth.