How do you make Thai curry mussels?

Sauté aromatics, add curry paste, stir in coconut milk and broth, steam cleaned mussels until they open, then finish with lime juice and herbs.

How do Thai restaurants make curry so creamy?

They use full-fat coconut milk, good-quality curry paste, and balance it with fish sauce, sugar, and fresh aromatics like ginger and lemongrass.

Do you put coconut milk or paste first in Thai curry?

Always cook the curry paste first to release its flavors, then add coconut milk. This builds depth and makes the sauce rich and layered.

What to serve with coconut curry mussels?

Crusty bread, steamed jasmine rice, rice noodles, or a simple cucumber salad all work beautifully to soak up the flavorful broth.

Thai Coconut Curry Mussels – Quick Dinner For Friends

Name: Friends’ Favorite Thai Curry Mussels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 lbs fresh mussels, scrubbed; 2 tbsp vegetable oil; 2 shallots, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 3 tbsp Thai red curry paste; 1 can full-fat coconut milk; 1 cup seafood or chicken broth; 2 tbsp fish sauce; 1 tbsp brown sugar; 1 stalk lemongrass, bruised (optional); Juice of 1 lime; Fresh cilantro and Thai basil; 1 red chili, sliced (optional); Crusty bread or jasmine rice, to serve

Ingredients

Scale

4 lbs fresh mussels, scrubbed

2 tbsp vegetable oil

2 shallots, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

3 tbsp Thai red curry paste

1 can full-fat coconut milk

1 cup seafood or chicken broth

2 tbsp fish sauce

1 tbsp brown sugar

1 stalk lemongrass, bruised (optional)

Juice of 1 lime

Fresh cilantro and Thai basil

1 red chili, sliced (optional)

Crusty bread or jasmine rice, to serve

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Instructions

1. Clean mussels and discard any open or cracked ones.

2. Heat oil, sauté shallots until soft.

3. Add garlic and ginger; cook until fragrant.

4. Stir in curry paste; cook for 2 minutes.

5. Add coconut milk, broth, fish sauce, sugar, lemongrass.

6. Simmer, taste, and adjust seasoning.

7. Add mussels, cover, steam 5–7 minutes until open.

8. Squeeze in lime juice, add herbs.

9. Serve with bread or rice and lime wedges.

Notes

Use full-fat coconut milk for creaminess.

Discard unopened mussels.

Save leftover broth for soup next day.

Author: Chef Rita
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Steaming
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 720mg
Fat: 24g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 32g
Cholesterol: 85mg