Ingredients
Scale
- 2 tablespoons butter
- 2 tomatoes, seeded and chopped
- 1 tablespoon garlic, pressed or minced
- ½ tablespoon ginger, grated
- 1 can (14 oz.) lite coconut milk
- 2 tablespoons Thai red curry paste
- ¼ cup fresh cilantro, chopped
- 1.5 lbs. mussels, debearded and scrubbed (about 30 mussels)
- ¼ cup Thai basil leaves
- 1 tablespoon Thai fish sauce
- 1 tablespoon lime juice
- French bread for dipping (optional)
Instructions
- Melt butter in a large wok over medium heat.
- Sauté chopped tomatoes, minced garlic, and grated ginger for about 2 minutes.
- Pour in lite coconut milk and stir in Thai red curry paste with half of the chopped cilantro; let simmer.
- Add mussels to the sauce, cover, and cook for about 5 minutes until opened.
- Stir in Thai basil, Thai fish sauce, and lime juice; cook for an additional minute.
- Serve in a bowl, garnished with remaining cilantro and French bread if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure mussels are fresh and clean; discard any that do not close when tapped.
Adjust the curry paste to manage spice level according to your preference.
Simmer gently to avoid overcooking the mussels, maintaining their tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 360
- Sugar: 4
- Sodium: 890
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 24
- Cholesterol: 70