Ingredients
-
14 oz Coconut Milk
-
2 oz Lime Juice
-
1 oz Red Curry Paste
-
1 oz Galangal
-
1 Tbsp Thai Fish Sauce
-
1 Tbsp Palm Sugar
-
3 lbs Mussels
-
½ cup Cilantro
-
Salt
-
2 Lime
Directions
This is a good representation of a coconut curry that would be served with rice in Thailand. Although in Thailand this may be made with a variety of ingredients other than mussels, the mussels work well to highlight how seafood can be paired with a strong but balanced sauce such as this.
Steps
|
1
Done
|
In a pot large enough to hold all of the mussels, combine the coconut milk, lime juice, red curry paste, galangal, fish sauce, and palm sugar; heat over a medium-low flame to bring the mixture to a gentle simmer. |
|
2
Done
|
Allow the mixture to simmer for 10 minutes to develop flavor. |
|
3
Done
|
Add the mussels to the pot, and cover; turn heat up to boil/steam mussels (this should only take a couple of minutes). |
|
4
Done
|
As soon as the mussels have opened, remove them from the heat. Add the cilantro and season with salt. |
|
5
Done
|
Serve with garnish of lime wedges. |
