This gorgeous Autumn coloured dish is perfect for the cooler weather days which are creeping up on us! Enjoy these Thai coconut curry flavours in a big bowl over some rice. Yum!
Red Coconut Curry Mussels
Ingredients
- 1.5 - 2kg black mussels
- 1 Tbsp olive oil
- 1 large onion (finely diced)
- 4 garlic cloves (minced)
- 2 Tbsp fresh ginger (grated)
- 1 Tin coconut milk
- 1 Tin coconut cream
- 100g red curry paste
- Coriander to garnish
Instructions
- De-beard the mussels
- In a large skillet pan with a lid, heat the olive oil on medium high.
- When the olive oil is hot, add the onion and sauté for about 8 minutes.
- Add the garlic and ginger and sauté for 1 minute, being careful not to burn.
- Using a whisk to gently stir, add the red curry paste, coconut milk and coconut cream and bring to a gentle boil.
- Add the mussels to the curry sauce.
- Place the lid on the skillet and allow the curry to gently boil and the mussels to steam for 10 minutes until done.
Notes
- Enjoy your saucy red coconut curry in a bowl with rice.
