Southeast Asian > Thai > Coconut Curry

Mussels with Coconut Milk and Curry Recipe

Ingredients with Measurements:
- 2 pounds of fresh mussels, cleaned and debearded
- 1 tablespoon of olive oil
- 1 tablespoon of curry powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 can of coconut milk (13.5 ounces)
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. Heat the olive oil in a large pot over medium heat. Add the curry powder and stir for 30 seconds until fragrant.

2. Add the onion, garlic, and ginger to the pot and sauté for 5 minutes until the onion is translucent.

3. Pour the coconut milk into the pot and stir until combined with the onion mixture.

4. Add the fish sauce and lime juice to the pot and stir.

5. Add the mussels to the pot and stir until they are coated with the coconut milk mixture.

6. Cover the pot with a lid and cook for 5-7 minutes until the mussels have opened. Discard any mussels that do not open.

7. Season with salt and pepper to taste.

8. Garnish with chopped cilantro and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 320
Fat: 20g
Protein: 20g
Carbohydrates: 15g
Fiber: 2g
Sugar: 2g
Sodium: 700mg

Substitutions for ingredients:
- You can substitute the fish sauce with soy sauce.
- You can substitute the cilantro with parsley.

Variations:
- You can add diced tomatoes to the pot for a different flavor.
- You can add diced potatoes to the pot for a heartier meal.

Tips and tricks:
- Make sure to discard any mussels that do not open after cooking.
- Serve with crusty bread to soak up the delicious sauce.
- You can use frozen mussels instead of fresh mussels.

Storage instructions:
Store any leftover mussels in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the mussels in a pot over medium heat until heated through.

Presentation ideas:
Serve the mussels in a large bowl with the sauce poured over them. Garnish with chopped cilantro.

Garnishes:
Chopped cilantro

Pairings:
- Serve with a side of rice or noodles.
- Pair with a crisp white wine like Sauvignon Blanc.

Suggested side dishes:
- Steamed vegetables like broccoli or asparagus.
- Crusty bread.

Troubleshooting advice:
- If the mussels do not open after cooking, discard them as they may not be safe to eat.
- If the sauce is too thin, you can thicken it by simmering it for a few more minutes.

Food safety advice:
- Make sure to clean and debeard the mussels before cooking.
- Discard any mussels that do not open after cooking.

Food history:
Mussels are a popular seafood dish in many cultures around the world. They are often served in a variety of sauces and broths.

Flavor profiles:
This dish has a rich and creamy flavor from the coconut milk and a spicy kick from the curry powder.

Serving suggestions:
Serve the mussels as a main course for a dinner party or as a special treat for a date night.

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Region: Thai

Taste: Spicy, Tangy, Savory, Creamy, Aromatic