Thai Coconut Curry Mussels with Kaffir Lime and Fresh Basil
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.
Preparation
Get these tasks done before you start cooking.
Cleaning the Mussels
- 1
Rinse mussels
Rinse mussels under cold water.
- 2
Discard broken shells
Discard any with broken shells.
- 3
Remove beards and scrub
Pull off any beards and scrub shells with a brush.
Preparing the Aromatics
- 1
Heat oil
Heat oil in a large pan over medium heat.
- 2
Sauté onion
Sauté onion until translucent.
- 3
Add garlic and ginger
Add garlic and ginger; sauté for another minute.
Tip: ⚠ Do not overcook the garlic as it can become bitter. 💡 Use a pestle and mortar to crush kaffir lime leaves to release more aroma.
How to Make Thai Coconut Curry Mussels with Kaffir Lime and Fresh Basil
Total time: 1 h · Yields 4 servings
- 1
Making the Curry Sauce
Add red curry paste to the pan with aromatics and cook for 2 minutes, stirring continuously.
- 2
Simmer the Sauce
Stir in coconut milk, broth, fish sauce, and brown sugar. Bring to a gentle simmer for 10 minutes.
- 3
Adding the Mussels
Add mussels and kaffir lime leaves to the sauce. Cover and cook until mussels open, about 5-7 minutes.
Chef's Tips
Frequently asked questions
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.
Is this dish spicy?
It has a mild to moderate spice level, but you can adjust the heat by adding more or less red curry paste.
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