This curry recipe make for a great starter or serve over rice for a meal. The rich curry sauce is perfect for sopping up with a nice crusty bread.
Makes 4 servings
1 lb. cooked mussel meat (thawed)
1 stalk lemongrass, crushed
1 clove garlic, minced
1 shallot, minced
2 Tbsp. olive oil
2 Tbsp. red curry paste or more if you like it more spicy
1 14-oz can unsweetened coconut milk
4 Tbsp. Thai basil chopped reserving a Tbsp. for garnish
4 Tbsp. cilantro chopped reserving a Tbsp. for garnish
2 Tbsp. lime
Salt and pepper to taste
A nice loaf of crusty bread
Heat up a large sauté pan on medium heat and add the olive oil. Place the stalk of lemongrass, garlic, and shallot and sweat cooking until scallions are soft! Pour in the coconut milk and add the red curry paste stirring to combine. Taste the curry broth and season with salt and pepper to taste.
Bring to a boil and then turn the head to low. Add the mussel meat and lime juice as well as 3 Tbsp. each Thai basil and cilantro. As soon as the mussel meat is warmed through remove the lemongrass and divide the mussels and broth among four bowls. Garnish with the remaining basil and cilantro and serve with a nice crusty bread to sop up the delicious broth.
Add shrimp to the recipe.
Serve over basmati rice.