Thai Mussel-Pineapple Curry Recipe | Epicurious

Name: Thai Mussel-Pineapple Curry Recipe | Epicurious
Ingredients: 1 (4-lb.) unripe pineapple (green all over with absolutely no yellow); 2 Tbsp. store-bought red curry paste; 2 Tbsp. dried shrimp, soaked in hot water until softened, squeezed dry, and ground into fine, cottony flakes; ½ cup freshly extracted coconut cream, or ½ cup canned coconut cream plus 1 Tbsp. extra-virgin coconut oil; 1 cup coconut milk; 1 Tbsp. fish sauce, or as needed; Grated palm sugar, for seasoning; Tamarind paste for seasoning; 2 lb. live mussels, scrubbed and debearded; 4 or 5 makrut lime leaves, lightly bruised and torn into small pieces

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The broth for this Thai mussel curry is somewhat thin and light, and its flavor is vibrant and refreshing from the fresh pineapple.

Keywords

thai
mussel
pineapple
curry
coconut
tamarind
shrimp

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Ingredients

1 (4-lb.) unripe pineapple (green all over with absolutely no yellow)
2 Tbsp. store-bought red curry paste
2 Tbsp. dried shrimp, soaked in hot water until softened, squeezed dry, and ground into fine, cottony flakes
½ cup freshly extracted coconut cream, or ½ cup canned coconut cream plus 1 Tbsp. extra-virgin coconut oil
1 cup coconut milk
1 Tbsp. fish sauce, or as needed
Grated palm sugar, for seasoning
Tamarind paste for seasoning
2 lb. live mussels, scrubbed and debearded
4 or 5 makrut lime leaves, lightly bruised and torn into small pieces