Hi there, wish you are having an incredible day today. In this special moment, I will show you a way to prepare a distinctive dish, thai curry mussels. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look tasty.
Serve with a side of bread for dipping. Melt the butter in a large pot over medium heat. Once hot add curry paste and stir. Cook until the paste has toasted off, intensified in colour and begun to split.
Thai Curry Mussels is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Thai Curry Mussels is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook thai curry mussels using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Thai Curry Mussels:
- Get 1 kg fresh mussels
- Take 1 can coconut milk
- Take 3 tbsp thai curry paste (red, yellow or green)
- Take 1 fresh lime
- Get 1 cilantro
In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Mussels make a good weeknight option since they cook quickly and sit in a flavorful sauce that's great for serving over noodles or rice, or just with a crusty heel of bread. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
Steps to make Thai Curry Mussels:
- scrub, rinse and remove hairs from mussels. to remove hairs, pinch with fingers and move your hand around the shell.
- in a stock pot. add coconut milk. simmer.
- whisk in the curry paste and juice from one lime
- add single layer of mussels to pot, cover and steam until all the shells open
- remove open shells and add another layer of mussels. repeat until all mussels are finished.
- garnish with cilantro and lime wedge. enjoy.
Mussels make a good weeknight option since they cook quickly and sit in a flavorful sauce that's great for serving over noodles or rice, or just with a crusty heel of bread. Add the chilies, ginger, and curry powder and stir for a minute until fragrant. Add remaining garlic and shallots, pounded paste, and the store-bought curry paste. Add remaining contents of coconut milk can, sugar, and fish sauce. Heat the coconut oil in a large pot over medium-high heat.
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