Mussels in Red Curry Sauce
Try this Mussels in Red Curry Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1/2 cup water
- 2 tablespoons oil
- 1 tablespoon fish sauce or to taste
- 2 1/2 lbs mussels
- 3 cloves garlic (peeled and lightly pounded)
- 3 tablespoons red curry paste (i used mae ploy or maesri red cur
- 5 bird's eye chilies (lightly pounded) optional
- 2 teaspoons palm sugar or to taste
- 120 ml. coconut milk
- Carbohydrate 41.8438961325 g
- Cholesterol 317.514659 mg
- Fat 133.401172939115 g
- Fiber 0 g
- Protein 134.943730075 g
- Saturated Fat 18.803258959621 g
- Serving Size 1 1 recipe (1360g)
- Sodium 3247.92544550401 mg
- Sugar 41.8438961325 g
- Trans Fat 13.1434661040153 g
- Calories 1930 calories
Clean and scrub the mussels with cold water. Strain and set aside. Heat up a deep pot and add oil. Add the garlic cloves and saute for 30 seconds and follow by the red curry paste. When you smell the red curry aroma, add water, coconut milk, fish sauce, and palm sugar and bring the sauce to boil. Adjust the taste according to your liking by adding more water, fish sauce or palm sugar. Transfer the mussels into the pot and stir well with the red curry sauce. Cover the pot and let the mussels cook for a few minutes or until all the shells are open. Dish out and serve immediately.
