PALEO MUSSELS IN THAI CURRY SAUCE
This recipe makes a gourmet-style dinner that is super easy and quick to make! I serve this with kelp noodles that I saute with a little chicken broth along with some coconut aminos and sesame oil. I like to put some of the noodles in the bottom of my bowl so the noodles soak up the curry sauce and get nice and soft.
You can add other seafood to this dish such as shrimp or scallops and it will taste great. If you do want to add other seafood just reduce the amount of mussels or increase the sauce accordingly. You can also adjust the amount of curry paste to increase the level of heat in the dish. If you like less heat and only want the curry flavor, use 2 Tbsp. of curry paste. If you like a lot of heat use 3 or more Tbsp. of curry paste.
If you purchase live mussels, make sure to open the packaging and place them in a, open bowl in the fridge when you get home. If you leave them in whatever they are wrapped in they will suffocate before you get a chance to cook them. And nobody wants suffocated mussels for dinner!
You can add other seafood to this dish such as shrimp or scallops and it will taste great. If you do want to add other seafood just reduce the amount of mussels or increase the sauce accordingly. You can also adjust the amount of curry paste to increase the level of heat in the dish. If you like less heat and only want the curry flavor, use 2 Tbsp. of curry paste. If you like a lot of heat use 3 or more Tbsp. of curry paste.
If you purchase live mussels, make sure to open the packaging and place them in a, open bowl in the fridge when you get home. If you leave them in whatever they are wrapped in they will suffocate before you get a chance to cook them. And nobody wants suffocated mussels for dinner!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Mussels In Thai Curry SaucePrep time: 10 mins Cook time: 15 mins Servings: 2-4
|
|
 |
Ingredients:
- 2 Tbsp. bacon fat/lard or tallow
- 1 small shallot, minced
- 3 Tbsp. red curry paste (use 2 Tbsp. if you do not like heat)
- 6 kaffir lime leaves
- 1 stalk lemongrass, chopped into 1 inch pieces
- 1/2 cup chicken broth
- 1 can full fat coconut milk, unsweetened
- 2 Tbsp. lime juice
- 2 Tbsp. fish sauce
- 2 pounds mussels, cleaned
- 3 Tbsp. Thai basil, chopped
- 3 Tbsp. fresuh cilantro or parsley, chopped (plus extra for garnish)
Equipment:
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Citrus juicer
- Large saucepan
- Stirring spoon
Directions:
1. Prepare the vegetables and herbs. Add the coconut oil or bacon fat to a large skillet over medium-high heat. Add the shallots and curry paste and stir to combine. Heat for about 2 minutes, stirring continuously.
2. Add the kaffir lime leaves and lemongrass to the pan and stir to combine. Cook for 1 minute.
3. Add the broth, coconut milk, lime juice and fish sauce to the pan and stir to combine. Bring to a boil, add the mussels, cilantro and Thai basil. Reduce the heat to medium, cover pan and cook for about 8 minutes or until the mussels open.
4. Place the mussels in a bowl and pour the curry sauce over. Top with fresh cilantro or parsley sprinkled on top.
- 2 Tbsp. bacon fat/lard or tallow
- 1 small shallot, minced
- 3 Tbsp. red curry paste (use 2 Tbsp. if you do not like heat)
- 6 kaffir lime leaves
- 1 stalk lemongrass, chopped into 1 inch pieces
- 1/2 cup chicken broth
- 1 can full fat coconut milk, unsweetened
- 2 Tbsp. lime juice
- 2 Tbsp. fish sauce
- 2 pounds mussels, cleaned
- 3 Tbsp. Thai basil, chopped
- 3 Tbsp. fresuh cilantro or parsley, chopped (plus extra for garnish)
Equipment:
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Citrus juicer
- Large saucepan
- Stirring spoon
Directions:
1. Prepare the vegetables and herbs. Add the coconut oil or bacon fat to a large skillet over medium-high heat. Add the shallots and curry paste and stir to combine. Heat for about 2 minutes, stirring continuously.
2. Add the kaffir lime leaves and lemongrass to the pan and stir to combine. Cook for 1 minute.
3. Add the broth, coconut milk, lime juice and fish sauce to the pan and stir to combine. Bring to a boil, add the mussels, cilantro and Thai basil. Reduce the heat to medium, cover pan and cook for about 8 minutes or until the mussels open.
4. Place the mussels in a bowl and pour the curry sauce over. Top with fresh cilantro or parsley sprinkled on top.
Check Out My Cookbook!
My Favorite Products
