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Thai with Kittikanya – Coconut Mussel Curry

serves 2

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

3 tbsp any vegetable oil
1 l water
400g can coconut milk
3 tbsp tamarind puree
1kg black mussels, cleaned
Chopped coriander and chives, to garnish
Lime cheeks, to serve

1 bunch coriander, chopped
1 stick lemongrass (white part only), finely chopped
6 kaffir lime leaves, spine removed
2 long red chillies, chopped
1 Lime, finely grated zest and juice
2cm fresh ginger, peeled, chopped
2cm galangal, peeled, chopped
2cm turmeric, peeled, chopped
1 brown onion, chopped
4 cloves garlic, chopped
1 cube of fish stock
1 Tbsp of  Thai red curry pasta
1 tbsp each black peppercorns, cumin seeds, coriander seeds, ground cinnamon
2 ts ground turmeric
2 ts salt



  • To make curry paste, process all ingredients to form a coarse paste.

  • Heat oil in a large wok or saucepan over medium heat. Cook paste, stirring, for about 20 minutes or until soft and fragrant. Stir in water. Stir in coconut milk and tamarind puree. Bring to a boil. Reduce heat to low and simmer, covered, stirring often for 30 minutes to infuse. Strain curry sauce and discard solids. Return sauce to a large deep-frying pan.

  • Place curry sauce over a medium heat. Add mussels and cook, covered, shaking pan occasionally, until mussels open.

  • Divide mussels and sauce among serving bowls. Garnish with coriander and chives. Serve with lime cheeks



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