An easy Coconut Milk Mussels recipe for all Thai, curry lovers ! Because of the delicate curry coconut milk sauce, persons of all ages love this recipe
Combine Mussels Coconut Milk Curry and only a couple of other everyday ingredients, and you have a wonderful spicy Thai Mussels recipe.
This particular Coconut Milk Mussels recipe is so good, and everyone loves it ! From kids to the elderly, as you can up the Curry Paste if you like, add more chilies when serving.
Or leave the chilies out when dishing up for the kids.
The dish is especially great over pasta and rice as it is very saucy. And all those flavors are in the sauce ! Think of the popular dish you normally order, Mussels in Coconut Milk.
This is it ! And unbelievably quick and easy to make.
Mussels are also one of the most sustainable animal protein option. We also only use frozen half shell Mussels in all of our recipes.
Frozen is just so convenient and having a bag (or five!) in the freezer comes in very handy when you need to get dinner sorted during the week.
Take a quick glance at the ingredients for a Thai-style Curry Coconut Milk Mussel dish :
( Scroll down for the full printable recipe card )
- 3 tablespoons Thai Red Curry Paste – prefer more (or less) curry ? Add a tablespoon extra, or a tablespoon less – I would not change it any more than that though
- 1 tablespoon Garlic and Ginger Paste – again I know lots of people just love their Garlic and Ginger in a Thai dish – use more if you so wish, up to double should be fine
- 1 can ( 400 ml ) Coconut Milk, ( 13.5 fluid ounce ) – 1 can is defintely enough for this amount of Mussels to form a lovely, fragrant sauce
- 2 cups Vegetable Stock – my personal favorite stock is definitely the KNORR Stock Pots – if not available, use any Vegetable stock you have on hand
- 2 tablespoons Fish Sauce – gives a lovely seafood flavor
- 800 grams Frozen Half Shell Mussels, defrosted ( 2 pounds are good to use)
TO SERVE:
- 4 Spring Onions, chopped ( Green Onions ) – I only chop the white parts for this dish
- 2 Red Chilies, chopped (seeded or not) more or less can be used – chop finely, or slice into rings
- Handful Cilantro, chopped – if you really detest Cilantro, simply leave this out
- Lemon wedges, optional – only about one Lemon wedge per person is recommended (on the side)
More Seafood and Fish recipes you might like:
- Mussels In Lemon Garlic-Butter Sauce
- Thai Mussels
- Smothered Fish (a.k.a. Fish Mornay)
- Sole with Lemon Cream
- Cheesy Haddock Pasta
Coconut Milk Mussels
Coconut Milk Mussels
Ingredients
- 3 tablespoons Thai Red Curry Paste
- 1 tablespoon Garlic and Ginger Paste
- 1 can 400 ml Coconut Milk, ( 13.5 fluid ounce )
- 2 cups Vegetable Stock
- 2 tablespoons Fish Sauce
- 800 grams Frozen Half Shell Mussels defrosted ( 2 pounds are good to use)
TO SERVE:
- 4 Spring Onions chopped ( Green Onions )
- 2 Red Chilies chopped (seeded or not) more or less can be used
- Handful Cilantro chopped
- Lemon wedges optional
Instructions
- Combine the Curry Paste, Garlic and Ginger Paste, Coconut Milk, Vegetable Stock and Fish Sauce in a large saucepan - bring to a boil
- Add the defrosted Mussels, cover and simmer for about 8 minutes or until the Mussel flesh is orange and firm
- Serve immediately, scattered with the Spring Onions, Chilies and Cilantro - add a Lemon wedge on the side if you prefer
Monday 27th of February 2023