How long can I store leftovers?

Store leftovers in the refrigerator for up to 2 days in an airtight container.

Can I make this dish ahead?

The sauce can be made a day in advance, but cook the mussels fresh to ensure optimal flavor and texture.

What can I substitute for kaffir lime leaves?

You can use lime zest and lemon leaves for a similar aromatic effect if you can't find kaffir lime leaves.

Can I use frozen mussels?

Yes, however, fresh mussels are recommended for the best taste and texture.

It has a mild to moderate spice level, but you can adjust the heat by adding more or less red curry paste.

Thai Coconut Curry Mussels with Kaffir Lime and Fresh Basil

Name: Thai Coconut Curry Mussels with Kaffir Lime and Fresh Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Fresh mussels; Kaffir lime leaves; Fresh basil leaves; Coconut milk; Chicken or vegetable broth; Red curry paste; Fish sauce; Brown sugar; Lime juice; Vegetable oil; Onion; Garlic; Ginger; Salt and pepper

A vibrant and aromatic seafood dish

Experience the bold flavors of Thai cuisine with these fragrant mussels cooked in a rich coconut curry sauce, highlighted by the tang of kaffir lime leaves and the freshness of basil.

45 min
4
Intermediate

Ingredients

For the Mussels

Fresh mussels

2 lbs — cleaned and debearded

Kaffir lime leaves

4 — finely sliced

Fresh basil leaves

1 cup — loosely packed

For the Coconut Curry Sauce

Coconut milk

1 can (13.5 oz) — full-fat

Chicken or vegetable broth

1 cup

Red curry paste

2 tablespoons

Fish sauce

1 tablespoon

Brown sugar

1 tablespoon

Lime juice

1 teaspoon

Vegetable oil

2 tablespoons

For Aromatics

Onion

1 small — finely chopped

Garlic

3 cloves — minced

Ginger

1 inch — grated

For Finishing

Salt and pepper

to taste

Preparation

Cleaning the Mussels

Rinse mussels

Rinse mussels under cold water.

Discard broken shells

Discard any with broken shells.

Remove beards and scrub

Pull off any beards and scrub shells with a brush.

Preparing the Aromatics

Heat oil

Heat oil in a large pan over medium heat.

Sauté onion

Sauté onion until translucent.

Add garlic and ginger

Add garlic and ginger; sauté for another minute.

⚠ Do not overcook the garlic as it can become bitter. 💡 Use a pestle and mortar to crush kaffir lime leaves to release more aroma.

Cooking Process

Making the Curry Sauce

Add red curry paste to the pan with aromatics and cook for 2 minutes, stirring continuously.

Simmer the Sauce

Stir in coconut milk, broth, fish sauce, and brown sugar. Bring to a gentle simmer for 10 minutes.

Adding the Mussels

Add mussels and kaffir lime leaves to the sauce. Cover and cook until mussels open, about 5-7 minutes.

Plating & Serving