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Thai Red Curry Mussels

Thai Red Curry, Coconut Milk, Fresh Cilantro, and Mussels, what could be better than that?
Course Appetizer
Cuisine Thai
Keyword Coconut Milk, Mussels, Seafood, Thai Red Curry
Total Time 10 minutes
Servings 1 serving
Author Chef's Notes

Ingredients

  • 1 teaspoon Minced Garlic
  • 1 teaspoon Grated Ginger
  • 1 lb Mussels
  • 2 tablespoon Thai Red Curry Paste
  • ½ cup Coconut Milk
  • Salt and Pepper
  • 5 Cilantro Leaves for garnish
  • 1 tbsp Olive Oil

Instructions

  • Heat a medium-sized frying pan over medium-high heat. Add in the olive oil, garlic, and ginger. Sauté for 1 minute.
  • Add the mussels into the pan and sauté for another minute before adding in the curry paste and coconut milk. Bring to a boil, put a lid on the pan, turn the heat down to medium and cook the mussels for 3-4 minutes or until they are all open.
  • Season the sauce with salt and pepper, and garnish with fresh cilantro.