Thai mussels with coconut milk recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and more flavorful.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can be a lower-sodium alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

Clean mussels under cold water, scrubbing shells and removing beards.

Heat vegetable oil in a large pot over medium heat until shimmering.

Sauté garlic and ginger until fragrant, about 1-2 minutes.

Add red curry paste and cook for another minute, stirring constantly.

Pour in coconut milk and stir to combine with the curry paste.

Add lime leaves, fish sauce, and brown sugar; bring to a simmer.

Add mussels to the pot, cover, and steam for 5-7 minutes until mussels open.

Discard any mussels that do not open after cooking.

Stir in chopped basil and coriander just before serving.

Serve mussels in bowls with broth, garnished with green onions and lime wedges.

Add sliced chili peppers for extra heat, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens