With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.
Mussels in Red Curry Sauce
45 minutes
10 appetizers
(about 4 mussels each)
(about 4 mussels each)
45 minutes
10 appetizers
(about 4 mussels each)
(about 4 mussels each)
For a great self-serve appetizer, serve mussels with a basket of crusty bread slices on the side.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion or 3 shallots, chopped
- 1 tablespoon Red Curry Paste
- 1-13.5 oz can Coconut Milk or Lite Coconut Milk
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon Fish Sauce, or salt to taste
- 1 large tomato, chopped
- 2 lbs mussels, scrubbed and de-bearded
- Garnish: chopped cilantro, lime wedges
Directions
- Heat oil in skillet over medium-high heat. Add onion and briefly sauté.
- Add Curry Paste and stir until bubbling and onions are soft.
- Add the Coconut Milk, lime juice, brown sugar, Fish Sauce, and tomato. Mix well and bring to a boil.
- Add the mussels and cover. Steam until the mussels open and are tender. Pour into a large serving bowl and garnish with cilantro and lime wedges.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Previous
Next
You May Also Like
Previous
Next