Thai Red Curry with Mussels
- SERVINGS: 6
In Thailand, fresh chiles are typically ground to a potent paste with lemongrass, cilantro, kaffir lime leaves and spices, then blended with coconut milk for a slightly fruity flavor.
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- 1/4 cup dry white wine
- 2 bay leaves
- 1 teaspoon black peppercorns
- 3 pounds small mussels, scrubbed and debearded
- 1 tablespoon vegetable oil
- 3 medium shallots, thinly sliced
- 2 large garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 to 3 tablespoons Thai red curry paste
- 1 cup unsweetened coconut milk
- 1 to 2 tablespoons light brown sugar
- 1 tablespoon Thai fish sauce (nam pla)
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- Steamed rice, for serving
- 1/2 cup fresh cilantro leaves
- 2 scallions, thinly sliced crosswise
- Diced lime sections, for garnish
- Heat the oil in the saucepan. Add the shallots and cook over moderately high heat, stirring, until browned, about 7 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the curry paste and cook, stirring, for 3 minutes. Pour in the mussel broth, stopping when you reach the grit, and simmer until slightly reduced and flavorful, about 4 minutes.
- Add the coconut milk, sugar, fish sauce and lime juice to the sauce and simmer over moderate heat until slightly thickened, about 4 minutes. Season with salt and pepper, add the mussels and simmer until heated through, about 2 minutes. Ladle the stew into a large bowl. Serve at once one the rice, passing the cilantro, scallions and lime sections at the table.
Pair with Kirin Lager from Japan.