Mussels in a Red Curry with Thai basil
Ingredients
- 2l b mussels in the shell
- 2 teaspoon olive oil
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 5-6 fresh long red chilies, split in half lengthwise and seeds removed
- ½ cup cilantro leaves, chopped
- ½ cup Thai basil leaves
- 1 lime
- 2 cups cooked steamed rice to serve
Methodology
- Clean mussels under cold running water with a stiff brush to remove sand and beard. Set aside.
- Heat a CRUX skillet to a medium high heat, add oil and curry paste and cook until fragrant. Add a little of the coconut milk and stir until paste has dissolved. Add fish sauce, sugar, remaining coconut milk and mussels and cover with a lid.
- Steam the mussels until they have all opened, then remove with a slotted spoon and set aside. Check consistency of sauce, it should be quite viscous. If too thin, cook until thickened.
- Toss in the chillies, cilantro and basil leaves and cook for a minute. Squeeze in a little lime juice, stir through and serve. Serve accompanied with a bowl of steamed rice (optional).
*Note, Always remember if mussels don’t open during cooking, don’t eat them.