I love seafood just as much as the next person and second to my love for red curry or just Thai food in general. I am still in the process of learning more Thai recipes as well as Vietnamese but I am slowly getting there. But if not, I am stuck from getting there because I am so in love with red curry mussels recipe. By the way, this was last night's dinner. It was not my intention to cook this meal last night but my father in law gave a bunch of organic jalapeno and I wanted to eat them with something soupy, crunchy, and gooey (in the word of Andrew Zimmern). So I decided to pick up a few of my mother's organic Thai basil plant at her house, made use of my purchase of bulk coconut milk, my left over Thai red curry paste, and some mussels laying in my fridge.
Ingredients: (Feel free to change the amount to your liking)
- 1 pound frozen or fresh mussels.
- 1 can of Chaokoh coconut milk
- 1 cup fresh thai basil
- 1/2 cup fresh jalapeno optional
- 3 Tablespoon Thai red curry paste
- 1 fresh lime optional
- Rinse and scrub your mussels. Drain out leftover juices.
- Heat wok and add curry paste. Stir to dissolve.
- Add entire can of coconut milk and jalapenos. Bring to a boil.
- Add in mussels, stir and let it simmer for 10 minutes or until mussels are cooked.
- Add thai basil 5 minutes before turning off heat.
- Add lime juice and stir.
- Serve with hot jasmine rice or with toasted bread.