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.Plus: More Seafood Recipes and Tips

Mary Sue Milliken
Susan Feniger
March 1997

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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Thai red curry, unsweetened coconut milk and Thai fish sauce are available at Asian markets and many supermarkets.

Suggested Pairing

Pair with Kirin Lager from Japan.

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