Thai-infused Mussels in Coconut and Red Curry Broth | Fancy Fox
Juicy mussels simmered in aromatic Thai-infused coconut broth. Get ingredients, clear step-by-step directions, cook times and serving tips from Fancy Fox.
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Cooking tools:
- Microplane
- Citrus press
- Can opener
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 lbs 2 lbs of mussels cleaned and de-bearded
- 2 cans (13.5 oz each) 2 cans of coconut milk (13.5 oz each)
- 2 tablespoons red curry paste
- 2 stalks lemongrass stalks crushed
- 1 lime juice and zest
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red chili sliced
- a handful cilantro chopped
- 4 cloves garlic cloves minced
- 1 onion finely chopped
- 1 tablespoon vegetable oil
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