Red Curry Mussels 

click to enlarge Red Curry Mussels - BRIENNE BOORTZ
  • Brienne Boortz
  • Red Curry Mussels


4 qt. coconut milk

1 tsp. red chili paste

2 lime leaves or bay leaves

3 qt. chicken stock

½ lb. green mussels

½ lb. pineapple

1 tsp. palm sugar

1½ tsp. fish sauce

5 medium shrimp

2 oz. crab meat

½ oz. sweet basil

steamed rice


In a medium pot, boil the coconut milk, chili paste and lime leaves, and mix well for 2 minutes. Then add the chicken stock and heat until it boils. Add the mussels and pineapple and cook for 3 to 5 minutes, then add the palm sugar and fish sauce and stir for 1 minute. Add the shrimp, crab and sweet basil, and cook until they're heated through. Serve with steamed rice. This portion is for 1 person; multiply accordingly.


This curry is from my grandmother. She usually made it for dinner for me when I was young. Here in the United States, at Thai Guy, I add shrimp and crab meat so that customers can enjoy the extra seafood.

— Submitted by Thai Guy chef/owner Exkaphan Ritta


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