Name: Neveyah Thai & Sushi Restaurants Red Curry Mussels Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 pounds mussels, cleaned and debearded; 1 can (400 ml) coconut milk; 2 tablespoons red curry paste; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons lime juice; 1 tablespoon fish sauce; 1 cup fresh cilantro, chopped; 2 stalks green onions, sliced; to taste Thai red chili, sliced (optional)

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Coconut Chia Pudding

In a large pot over medium heat, add a splash of oil and sauté the minced garlic and grated ginger until fragrant, about 2 minutes.

Prepare the Sauce

Stir in the red curry paste and continue to sauté for another minute, allowing the flavors to meld.

Add Curry Paste

Pour in the coconut milk, lime juice, and fish sauce. Stir well to combine and bring to a gentle simmer.

Incorporate Coconut Milk

Add the cleaned mussels to the pot, cover, and steam for about 5-7 minutes, or until the mussels open up.

Add Mussels

Once the mussels are cooked, remove from heat and stir in the chopped cilantro. Taste and adjust seasoning with additional lime juice or fish sauce if necessary.

Finish the Dish

Ladle the mussels and sauce into bowls, garnish with sliced green onions and Thai red chili if desired, and serve hot.

Serve

mussels, cleaned and debearded

coconut milk

red curry paste

garlic, minced

fresh ginger, grated

lime juice

fish sauce

fresh cilantro, chopped

green onions, sliced

Thai red chili, sliced (optional)