Main Course · Dinner · Thai ·

Thai Red Curry Mussels with Thai Basil and Lemongrass

Name: Thai Red Curry Mussels with Thai Basil and Lemongrass
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Fresh mussels, 2 lbs, cleaned and debearded; Vegetable oil, 1 tbsp; Garlic, minced, 2 cloves; Ginger, minced, 1 inch piece; Lemongrass, finely chopped, 1 stalk; Thai red curry paste, 2 tbsp; Coconut milk, 14 oz can; Fish sauce, 1 tbsp; Brown sugar, 1 tbsp; Lime juice, Juice of 1 lime; Thai basil leaves, 1 cup; Red chili, sliced, 1, sliced thinly; Lime wedges, For serving

A delightful dish that brings the authentic taste of Thailand to your table with plump mussels cooked in a vibrant red curry sauce, complemented by the fresh aroma of lemongrass and Thai basil.

4.5(591 reviews)

·By Ethan Brooks·October 10, 2025

Thai Red Curry Mussels with Thai Basil and Lemongrass — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Mussels

For the Curry Sauce

For Garnishing

Nutrition

Per serving

Calories: 351 kcal
Protein: 20.75 g
Carbs: 13.25 g
Fat: 22 g
Fiber: 0.5 g

Whole recipe

Total

Calories: 1404 kcal
Protein: 83 g
Carbs: 53 g
Fat: 88 g
Fiber: 2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Fresh mussels 2 lbs, cleaned and debearded	560	72	6	14	0
Vegetable oil 1 tbsp	120	0	0	14	0
Garlic, minced 2 cloves	9	0	2	0	0
Ginger, minced 1 inch piece	9	0	2	0	0
Lemongrass, finely chopped 1 stalk	5	0	1	0	0
Thai red curry paste 2 tbsp	40	1	5	2	0
Coconut milk 14 oz can	560	6	14	58	0
Fish sauce 1 tbsp	10	2	0	0	0
Brown sugar 1 tbsp	52	0	13	0	0
Lime juice Juice of 1 lime	11	0	4	0	0
Thai basil leaves 1 cup	22	2	5	0	2
Red chili, sliced 1, sliced thinly	6	0	1	0	0
Lime wedges For serving	0	0	0	0	0

These estimates are based on typical values and are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Mussels

1
Rinse and scrub mussels
Rinse the mussels under cold water, scrub the shells, and remove any remaining debeards by pulling them off firmly.
2
Discard damaged mussels
Discard any mussels that are cracked or remain open after tapping them.
3
Soak in salted water
Set cleaned mussels aside in a bowl of cold salted water until ready to use.

Making the Curry Sauce

1
Heat oil
In a large pot, heat vegetable oil over medium heat.
2
Sauté garlic, ginger, and lemongrass
Add minced garlic, ginger, and lemongrass; sauté until fragrant, about 2 minutes.
Tip: 💡 For intense flavor, lightly bruise the lemongrass with a rolling pin before chopping.
3
Cook curry paste
Stir in the red curry paste and cook for another 2 minutes until well blended.
Tip: ⚠ Important: Do not allow the curry paste or garlic to burn, as this will impart a bitter taste.

How to Make Thai Red Curry Mussels with Thai Basil and Lemongrass

Total time: 1 h · Yields 4 servings

1
Steaming the Mussels
Add mussels to the pot and stir to coat them in the curry mixture.
2
Creating the Sauce
Pour in the coconut milk, fish sauce, and brown sugar; stir gently to combine.
3
Finishing Touches
Cover the pot and cook until mussels open, about 5-7 minutes. Discard any mussels that do not open.
4
Timing & Heat Guide
Sautéing Aromatics: 4 min; Cooking Mussels: 7 min.