Thai Red Curry Mussels with Thai Basil and Lemongrass
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.
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.
Chef's Tips
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