Thai Red Curry Mussels is one of my favorite Asian seafood recipes. I love the sauce in this dish, which is made with red curry paste and has a burst of flavor from fresh lime juice. If you can find Thai limes (or grow them), even better. I like to serve it with focaccia, and savor every bite.
Ingredients
- •2 tablespoons vegetable oil
- •1 large tomato, seeded and chopped
- •1 tablespoon finely chopped garlic
- •1/2 teaspoon finely chopped fresh ginger
- •400 ml (13.5 oz) can coconut milk
- •2 tablespoons Thai red curry paste
- •60 ml (1/4 cup) chopped fresh cilantro leaves
- •.9 Kg (2 lbs) fresh mussels, cleaned and debearded
- •60 ml (1/4 cup) chopped Thai basil (or other basil) leaves
- •1 tablespoon Thai fish sauce
- •Juice from 1 lime
Preparation
In a heavy soup pot over medium heat, heat the oil until shimmering. Add the tomatoes, garlic, and giner, and saute until fragrant, 2-3 minutes.
Add the coconut milk and red curry paste; stir to combine. Add half the cilantro and bring to a simmer. Add the mussels. Cover and simmer until the mussels open, about 5 minutes.
Add the basil, remaining cilantro, fish sauce, and lime juice. Simmer for 1 more minute. Serve hot.
