Coconut milk in a Thai red curry sauce with New Zealand green-lipped mussels, snap peas, bamboo shoots and peppers. Flavoured with fresh Thai basil and kaffir lime leaves.

Rinse and scrub the mussels under cold running water to remove any grit or debris. Discard any mussels that are open and do not close when tapped.

Prepare the mussels

In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the red and yellow bell peppers, snap peas, and bamboo shoots. Sauté for about 3-4 minutes until the vegetables are slightly tender.

Cook the vegetables

Stir in the Thai red curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk and stir to combine. Add the fish sauce and lime juice.

Add the curry base

Add the cleaned mussels to the pot and toss to coat them in the sauce. Add the kaffir lime leaves and bring the mixture to a gentle simmer.

Add mussels

Cover the pot and let the mussels steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.

Cook the mussels

Remove the pot from heat and stir in the fresh Thai basil leaves. Serve immediately, garnished with additional basil if desired.

Finish with basil

mussels in coconut red curry

Recipe information

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