Mussels In Coconut Red Curry Recipe
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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the mussels
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.
Add the curry base
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 mussels
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.
Cook the 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.
Finish with basil
Remove the pot from heat and stir in the fresh Thai basil leaves. Serve immediately, garnished with additional basil if desired.
