Hoi Malaeng Puu (Southern Thai-Style Mussel Satay) | Saveur
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
Ingredients
- 2 tbsp. tamarind paste
- 1 <sup>1</sup>⁄<sub>2</sub> cups coconut milk
- <sup>2</sup>⁄<sub>3</sub> cup fresh grated coconut
- <sup>1</sup>⁄<sub>2</sub> cup Thai red curry paste
- <sup>1</sup>⁄<sub>2</sub> cup minced lemongrass
- <sup>1</sup>⁄<sub>3</sub> cup dark brown sugar
- <sup>1</sup>⁄<sub>3</sub> cup thinly sliced shallots
- 2 tbsp. fish sauce
- 3 Kaffir lime leaves, stemmed, minced
- 1 pandan leaf, tied into a knot
- 2 lb. (about 60) large mussels
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