Thai Red Curry with Mussels and Kaffir Lime
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1000 g fresh mussels, scrubbed and debearded
- 3 tbsp thai red curry paste
- 400 ml coconut milk
- 4 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 tbsp fish sauce
- 1 fresh lime
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 11.8 g
- Carbohydrate
- 8.9 g
- of which sugars
- 3.3 g
- Fat
- 22.7 g
- of which saturates
- 17.9 g
- Fibre
- 2.2 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Discard any mussels that are broken or stay open when tapped.
- 2
Fry the thai red curry paste in a splash of the coconut milk in a large lidded pan for 2 minutes until fragrant.
- 3
Pour in the remaining coconut milk with the kaffir lime leaves and lemongrass stalk, and bring to a simmer.
- 4
Tip in the mussels, cover and steam for 5 to 6 minutes, shaking the pan occasionally, until all the shells have opened.
- 5
Discard any mussels that have not opened, then stir in the fish sauce and a squeeze of lime juice.
- 6
Scatter with fresh coriander and serve with crusty bread or rice to mop up the sauce.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.