Malaysian Red Curry Mussels (Chem Chép Sốt Cà Ri Đỏ Malaysia)
This elegant, yet quick and easy dinner uses two of my favorite powerhouse ingredients: mussels and Malaysian red curry paste.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs mussels
- 1 tbsp neutral oil
- shallot (sliced thinly)
- 2 cloves garlic (sliced thinly)
- 1 13.5 oz can coconut milk
- 2 tbsp Malaysian red curry paste
- 1 tsp fish sauce
- 1 tbsp cilantro (finely chopped)
- 1 stalk green onion (finely chopped)
- 1 tbsp fried shallot
Instructions
- 1
Rinse and comb through your mussels. Discard any with cracked shells. Tap open mussels lightly against your sink. Discard them if they don't reclose.
- 2
Add oil to a heavy-bottomed pan on medium heat. Cook the sliced shallot and garlic until fragrant, 1-2 minutes.
- 3
Add the Malaysian red curry paste and cook until the paste has lent its color to the oil and everything smells fragrant about 1 minute.
- 4
Add the coconut milk and mix well. Bring to a simmer. Taste and season with fish sauce if it needs more salt. Different brands of curry paste will l have different salt levels. I needed an extra teaspoon when I used the Grumpy Ginger brand.
- 5
Add the mussels to the pot in an even layer.
- 6
Cover the pot and steam the mussels until they have all opened up. Keep the lid on for the first five minutes, shaking 1 or 2 times to redistribute them if necessary. Check to see if nearly all of the mussels have opened up after 5 minutes. Cover and cook an additional 1-2 minutes if that's not the case. Any mussels that are still closed after this time should be discarded.