Thai-style mussels
Mussels in a delicately spicy red curry sauce with creamy coconut milk – a perfect dish for lovers of Thai cuisine and seafood enthusiasts.
Preparation: 45 min
Easy
Preparation: 45 min
Easy
Ingredients:
- 30 g coconut oil
- 25 g coriander leaves
- 20 g soy sauce
- 150 g shallots
- 10 g ginger root
- 10 g chili peppers
- 200 g basmati rice
- 30 g lime juice
- 5 g lemongrass
- 5 g kaffir lime leaves
- 1000 g mussels
- 20 g garlic
- 400 g condensed coconut milk
- 30 g pasta red curry
- 10 g fish sauce
Method of cooking:
- Place the first floor of the steam pot on the lid without the measuring cup and weigh 1000 grams of fresh mussels in it. Clean the mussels from seaweed and rinse thoroughly under cold water. Transfer the mussels to the second floor of the steam pot. Set the steamer with mussels aside.
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