This is a simple mussels in red curry sauce recipe. The sweet-and-spicy curry with the sweet-and-briny mussels make an irresistible pairing. It’s perfect for a weeknight dinner or will impress as a dinner party entree. Serve with crusty bread to sop up the spicy, delicious sauce.
Thai Red Curry Mussels
Serves 4
2 tablespoons peanut oil or canola
1 stalk lemongrass, crushed (or 1 teaspoon of lemon zest)
1- 2″ piece of ginger, cut into match sticks
2 garlic cloves, sliced
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce, optional (or a splash of soy sauce)
1 tablespoon brown sugar
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves
Heat the oil in a heavy Dutch oven. Add the lemongrass, ginger, garlic, curry paste, wine, coconut milk, fish sauce, brown sugar and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.
